Hearty White Bean Soup

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Servings: 4-6

Ingredients:

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 teaspoon dried thyme (or 1 tbsp fresh)

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• ¼ teaspoon red pepper flakes

• 4 cups low-sodium vegetable broth

• 2 (15-ounce) cans white beans, drained and rinsed

• 1 cup chopped kale or spinach

• 1 small Yukon gold potato, diced

• 1 tablespoon lemon juice

• Salt and black pepper to taste

• 1-2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for about 5 minutes until softened. Stir in the garlic, thyme, oregano, smoked paprika, and red pepper flakes, cooking for another minute.

2. Pour in the vegetable broth and add the white beans and diced potato. Bring to a gentle boil, then reduce the heat and let simmer for about 20 minutes, stirring occasionally.

3. For a thicker soup, use an immersion blender to blend about 1 cup of the soup directly in the pot. Alternatively, transfer a portion to a blender, blend until smooth, and return it to the pot.

4. Stir in the kale or spinach and let cook for 2-3 more minutes until wilted. Add the lemon juice, taste, and adjust seasoning with salt and black pepper as needed.

5. Ladle into bowls and garnish with fresh parsley.