White Bean Soup

• 3 (15 oz) cans cannellini beans, divided

• 4 cups vegetable broth, divided

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 2 medium carrots, diced

• 2 sticks celery, diced

• 4 cloves garlic, minced

• 1 teaspoon minced fresh rosemary

• 1/2 teaspoon dried thyme

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• Crushed red pepper flakes, to taste

• 2 cups chopped spinach or kale

• 2 tablespoons fresh lemon juice

• 1/4 cup Parmesan cheese, plus more for serving

• Garnish: chopped fresh parsley

1. Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. You don't want to blend all of the beans, just 1 can. The pureed beans will make the super extra creamy. Rinse and drain the remaining beans and set aside.

2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes. Add the garlic and cook for an additional minute.

3. Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper. Let simmer for 15 minutes.

4. Add the spinach or kale and simmer for 10 more minutes. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.

5. Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired. I recommend serving with crusty bread or biscuits.

https://www.twopeasandtheirpod.com/white-bean-soup/