White Bean Soup

🧂 Ingredients

• 2 tablespoons olive oil
• ½ cup diced yellow onion
• 1 tablespoon minced garlic
• 2 large carrots

  diced
• 2 celery stalks

  sliced
• 2 (15 oz) cans Cannellini beans

  rinsed and drained
• 1 (15 oz) can chickpeas

  rinsed and drained
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• ½ teaspoon marjoram
• ½ teaspoon salt
• 4 cups low sodium broth

  chicken or vegetable
• 1 large bunch kale

  roughly chopped, or 1 package frozen kale
• Zest and juice of 1/2 lemon
• ⅓ cup grated parmesan cheese
• Chopped fresh parsley

  optional for serving

Instructions

• 1 In a large heavy bottomed pot, like a dutch oven [https://amzn.to/434dpfG], heat
  the olive oil and sauté the onions for 3 to 4 minutes. Add the celery, carrots,
  and garlic. Sauté for 4 to 5 more minutes, until tender.
• 2 Blend one can of the cannellini beans, half of the chickpeas and one cup of the
  broth in a blender or food processor. Blend until smooth.
• 3 Pour the bean purée, the remaining beans, rosemary, thyme, marjoram, salt, and
  the broth into the pot. Bring to a simmer and cook for 30 minutes, stirring
  occasionally.
• 4 Add the kale, and cook for another 5 minutes. Take the pot off the heat and stir
  in the lemon juice and zest.
• 5 Serve each bowl of soup topped with a sprinkle of parmesan and parsley.

Nutrition Info