White Bean Soup (canned)

Ingredients

Instructions

1. 1

   Heat the oil in a large pot over medium heat. Once hot, add the onions, garlic, carrots, and celery, and cook until soft and fragrant.

2. 2

   Next, stir in the cannellini beans, vegetable broth, tomato paste, Italian seasoning, red chili flakes, black pepper, and salt. Heat the soup to a boil, then lower the heat to simmer.

3. 3

   Transfer some of the soup to a blender and blend until smooth OR use an immersion blender in the pot and blend a few times to create a creamier texture.

4. 4

   Pour the soup back into the pot and thin it with more vegetable broth if needed. Stir in the chopped kale or spinach and simmer until the leaves wilt.

5. 5

   To finish, stir in the lemon juice. Taste the soup and adjust the flavor as desired (more salt and pepper to round out the flavors or red pepper flakes for a balanced heat).

6. 6

   Serve in bowls with grated parmesan cheese sprinkled on top (I like Violife dairy free parmesan) and crusty bread on the side for dunking. Enjoy!