Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth (1.4 liters)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (approx. 850g total)
  • 1 bunch kale (about 8 ounces), stems removed and chopped (225g)
  • Juice of ½ lemon
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving
  • Extra virgin olive oil, for drizzling (optional)

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery and sauté until softened.
  2. Stir in garlic, Italian seasoning, and red pepper flakes (if using) and cook until fragrant.
  3. Add vegetable broth to the pot. Bring to a simmer.
  4. Stir in the rinsed and drained cannellini beans.
  5. Add the chopped kale to the soup. Cook until wilted and tender.
  6. Stir in lemon juice. Season with salt and pepper to taste.
  7. Ladle soup into bowls. Garnish with grated Parmesan cheese and a drizzle of extra virgin olive oil (optional).