Ingredients
Scale
- 2 Tablespoons light olive oil
- 1 small onion, finely chopped
- 4–5 garlic cloves, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 Tablespoon tomato paste
- 1 teaspoon Italian seasoning or herbs de Provence
- ½ teaspoon EACH red chili flakes, salt, black pepper
- 2 (15 oz) cans cannellini beans or any white bean
- 1 (32 oz) carton low-sodium vegetable broth
- 2 cups kale or spinach, chopped
- Juice of 1 lemon (about 2 Tablespoons)
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Sauté finely chopped onion for 3-4 minutes then add chopped garlic for a few seconds.
- Add chopped celery, carrot, tomato paste, and Italian seasoning; sauté for 3-4 minutes.
- Incorporate cannellini beans, cooking for about 1 minute to coat.
- Pour in low-sodium vegetable broth, bring to a boil, then simmer for 12-15 minutes.
- Blend part of the soup for creaminess using an immersion blender.
- Stir in chopped kale or spinach until wilted.
- Finish by adding lemon juice and mix well.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Experiment with seasonal vegetables for variety.
Adjust spice by modifying the amount of red chili flakes.
For added protein, consider adding shredded rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 170
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg