Tuscan White Bean and Kale Soup
Makes 6 servings
¼ cup olive oil
1 yellow onion, diced
4 medium carrots, peeled and diced small
3 stalks celery, diced small
4 cloves garlic, minced
Pinch red pepper flakes
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon dried thyme
2 bay leaves
2 tablespoons tomato paste
7 cups chicken bone broth or vegetable stock
2 (14-ounce) cans cannellini or navy beans, drained and rinsed
2 bunches lacinato kale, destemmed and cut into 1-inch pieces
1 tablespoon lemon juice
1. Heat a large pot over medium heat. Add oil. Add onion, carrot, celery, and ¼ teaspoon salt. Cook 5 minutes. Add garlic, red pepper flakes, and herbs, and cook another minute.
2. Stir in tomato paste and add broth, beans, and ½ teaspoon salt. Bring to a simmer and cook 5 minutes.
3. Using a soup ladle, transfer 2 cups of soup (vegetables, beans, and broth combined) into a blender and puree until smooth. Return puree to soup and then add kale, cooking an additional 7-10 minutes, until kale is wilted and tender.
4. Remove bay leaves. Add lemon juice, taste, and adjust salt and lemon as needed.