Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced into small rounds
  • 2 stalks celery, finely sliced
  • 4 cloves garlic, smashed and minced
  • 1 tbsp tomato paste
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 sprig fresh rosemary, whole
  • 2 sprigs fresh thyme
  • 1 tsp smoked paprika
  • 1 pinch red pepper flakes
  • 2 cups lacinato kale, stemmed and chopped
  • 1 tbsp fresh lemon juice
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the vegetables soften.
  2. Stir in the minced garlic. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
  3. Clear a small space in the center of the pan, add tomato paste and toast for 2 minutes or until it turns a deep mahogany color while stirring constantly.
  4. Add the drained cannellini beans, vegetable broth, rosemary sprig, thyme sprigs, smoked paprika, and red pepper flakes. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
  5. Remove the rosemary and thyme stems. Use a potato masher or fork to crush about 1 cup of the beans directly against the side of the pot. Stir vigorously until the broth turns velvety and opaque.
  6. Stir in the chopped lacinato kale and simmer for 3–5 minutes until the kale is tender and vibrant green. Stir in the fresh lemon juice.
  7. Season with sea salt and black pepper to taste. Serve warm, optionally topped with a drizzle of olive oil or grated Parmesan.