Lemony Tuscan White Bean and Kale Soup

It’s comforting and creamy without using a drop of cream.

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Servings: 4

Calories: 629

3 (about 15-ounce) cans white beans, such as cannellini or great northern
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
2 medium carrots, peeled and cut crosswise into 1/4-inch-thick rounds (about 1 cup)
1 medium celery stalk, diced (about 1/3 cup)
2 sprigs fresh rosemary
3 cloves garlic, minced
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon red pepper flakes (optional)
1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
1 small bunch flat-leaf kale (about 8 ounces), center ribs removed and leaves coarsely chopped (about 5 cups)
3 tablespoons freshly squeezed lemon juice (1 medium lemon)

Drain and rinse 3 (about 15-ounce) cans white beans. Transfer half of the beans to a medium bowl and mash with a potato masher or bottom of a flat measuring cup until mostly smooth.
Heat 2 tablespoons olive oil in a Dutch oven or medium pot over medium heat until shimmering. Add 1 diced medium yellow onion, 1 sliced medium carrot, 1 diced medium celery stalk, 2 fresh rosemary sprigs, 3 minced garlic cloves, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon red pepper flakes if using. Cook, stirring occasionally, until softened, 5 to 8 minutes.
Stir in the whole and mashed beans and 1 (32-ounce) carton low-sodium vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook for 10 minutes to allow the flavors to meld.
Remove and discard the rosemary sprigs. Stir 1 small bunch coarsely chopped flat-leaf kale leaves into the soup and simmer until the kale is tender and vibrant green, 3 to 5 minutes.
Remove the pot from the heat. Stir in 3 tablespoons lemon juice. Taste and season with more kosher salt as needed.
Recipe Notes

To ensure your kale is perfectly tender, add it to the soup in the last few minutes of cooking; it should be bright green and wilted, not overcooked.
If you prefer a creamier texture, consider blending all or half of the soup after cooking for a smooth finish, then stir in the remaining beans for added texture.
This soup freezes beautifully—just cool completely before transferring to airtight containers; it will last up to three months in the freezer.
For a deeper flavor, sauté the onions and vegetables until they start to caramelize for about 10 minutes before adding the broth.
If you're out of vegetable broth, feel free to substitute with chicken broth or even water, but adjust the salt accordingly to maintain flavor.