Tuscan White Bean Soup

Ingredients

• 2 cans (15oz) Cannellini beans
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Carrots
• 3 cloves Garlic
• 4 cups Vegetable broth
• 1 teaspoon Dried rosemary
• 1 bunch Lacinato kale
• 1 tablespoon Lemon juice(optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add diced onion and carrots, sautéing for 5-7 minutes until softened.

3. 3

   Stir in minced garlic and rosemary, cooking for 1 minute until fragrant.

4. 4

   Add the vegetable broth and the white beans (rinsed and drained).

5. 5

   Bring to a boil, then reduce heat and simmer for 10 minutes.

6. 6

   Use a wooden spoon to mash a few beans against the side of the pot to thicken the soup.

7. 7

   Stir in the chopped kale and cook for 3-5 minutes until wilted.

8. 8

   Season with salt, pepper, and a squeeze of lemon juice before serving.