Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 can (15 oz) cannellini beans, undrained
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 6 cups vegetable broth, low sodium
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups lacinato kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, carrots, and celery, cooking for 5–7 minutes until onions are translucent and vegetables are softened.
  2. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Pour in both cans of cannellini beans (including the liquid from the first can) and the vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 15–20 minutes. Use a spoon to smash a few beans against the side of the pot to thicken the broth.
  4. Stir in the chopped kale and cook for 3–5 minutes until the kale has wilted but remains vibrant green.
  5. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Season with salt and black pepper to taste.