Ingredients

Method

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes, until the vegetables begin to soften.

3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and dried herbs. Cook for 1-2 minutes, stirring constantly.

5. 5

   Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom.

6. 6

   Pour in the vegetable broth and add the bay leaf. Bring the mixture to a simmer.

7. 7

   Add the rinsed cannellini beans to the pot, followed by a generous pinch of salt and pepper. Stir to combine.

8. 8

   Bring the soup back to a simmer. Use an immersion blender to partially blend about one-third of the soup directly in the pot. This will create a creamy base while leaving plenty of whole beans and vegetables for texture. Alternatively, you can carefully transfer about 2-3 cups of the soup to a regular blender, blend until smooth, and return it to the pot.

9. 9

   Stir in the chopped kale and let it wilt into the soup, which should take about 3-5 minutes.

10. 10

    Remove the pot from the heat. Squeeze in the juice of half a lemon.

11. 11

    Stir in the grated Parmesan cheese.

12. 12

    Finish the soup with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley.

13. 13

    Serve hot in bowls, topped with additional Parmesan, black pepper, and red chili flakes if desired. Enjoy with a side of crusty bread for dipping.