Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 medium gold potatoes, cubed small
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 3 cups fresh kale or spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, and celery; sauté for 6–8 minutes until the onions are translucent and carrots have softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the diced tomatoes, cubed potatoes, drained beans, thyme, and bay leaf.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce heat to low and simmer uncovered for 20 minutes, or until the potatoes are fork-tender.
  7. Use a spoon to mash a small handful of beans against the side of the pot to naturally thicken the broth.
  8. Remove the bay leaf and stir in the chopped kale or spinach, allowing it to wilt in the residual heat for 2 minutes.
  9. Stir in the fresh lemon juice and chopped parsley before serving.