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Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery stalks. Sauté for 7 to 8 minutes, stirring occasionally, until the vegetables have softened.

Add the minced garlic, tomato paste, dried Italian herbs, and freshly ground black pepper to the pot. Cook for 1 to 2 minutes, stirring constantly, until fragrant.

Deglaze the pot with 1/4 cup of water, scraping up any browned bits from the bottom. Stir in the vegetable broth, bay leaf, drained and rinsed cannellini beans, and kosher salt. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes to allow the flavors to meld.

Remove the bay leaf from the pot. Using an immersion blender, blend about one-third of the soup directly in the pot until you reach your desired creamy consistency, ensuring plenty of whole beans and vegetable chunks remain for texture. (Alternatively, carefully scoop 2 to 3 cups of soup into a regular blender, blend until smooth, and return to the pot).

Stir in the chopped kale and fresh lemon juice. Continue to cook for another 2 to 3 minutes, or until the kale has wilted.

Ladle the hearty white bean soup into bowls. Garnish each serving with a sprinkle of grated Parmesan cheese, a drizzle of olive oil, a pinch of red chili flakes, and fresh chopped parsley. Serve warm.


Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery stalks. Sauté for 7 to 8 minutes, stirring occasionally, until the vegetables have softened.

Add the minced garlic, tomato paste, dried Italian herbs, and freshly ground black pepper to the pot. Cook for 1 to 2 minutes, stirring constantly, until fragrant.

Deglaze the pot with 1/4 cup of water, scraping up any browned bits from the bottom. Stir in the vegetable broth, bay leaf, drained and rinsed cannellini beans, and kosher salt. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 20 minutes to allow the flavors to meld.

Remove the bay leaf from the pot. Using an immersion blender, blend about one-third of the soup directly in the pot until you reach your desired creamy consistency, ensuring plenty of whole beans and vegetable chunks remain for texture. (Alternatively, carefully scoop 2 to 3 cups of soup into a regular blender, blend until smooth, and return to the pot).

Stir in the chopped kale and fresh lemon juice. Continue to cook for another 2 to 3 minutes, or until the kale has wilted.

Ladle the hearty white bean soup into bowls. Garnish each serving with a sprinkle of grated Parmesan cheese, a drizzle of olive oil, a pinch of red chili flakes, and fresh chopped parsley. Serve warm.
