Creamy white beans, rosemary and soft vegetables make a satisfying soup from pantry staples. Mashing part of the beans thickens the broth naturally. Lemon at the end keeps the flavor fresh.
Serves 4 • Prep: 15 minutes • Cook: 25 minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon finely chopped fresh rosemary
- 3 cans (15 oz/425 g each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- ½ teaspoon salt, or to taste
- ¼ teaspoon pepper
- 2 cups chopped kale, tough stems removed
- 1 tablespoon lemon juice
Instructions
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