Ingredients

• ¼ cup extra-virgin olive oil (plus more for drizzling)
• 1 medium yellow onion (chopped)
• 1 medium carrot (chopped)
• 2 celery ribs (chopped)
• 2 garlic cloves (chopped)
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon sea salt (plus more to taste)
• ½ teaspoon dried thyme
• Freshly ground black pepper
• 4½ cups cooked white beans (drained and rinsed)
• 4 cups vegetable broth
• 6 cups chopped kale leaves
• 2 tablespoons fresh lemon juice
• Homemade croutons (for serving)
• Fresh parsley (for garnish)

Directions

• 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.
• 2. Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.

Photos