White Bean and Kale Soup

Sauté the aromatics

Heat the olive oil in a large pot over medium heat until shimmering.

Add the diced onion, carrots, and celery to the pot.

Cook, stirring occasionally, until the vegetables have softened, about 7 minutes.

Push the vegetables to the side and add the minced garlic to the center of the pot.

Cook the garlic, stirring constantly, until fragrant, about 30 seconds.

Add the rosemary, thyme, and red pepper flakes to the pot.

Stir everything together and cook for 1 minute to toast the spices.

Add the tomato paste to the pot.

Stir and cook the tomato paste for 2 minutes until it darkens slightly.

Smash some beans

In a small bowl, use a fork to mash about 1/2 cup of the drained cannellini beans into a rough paste.

Build the broth

Pour in the diced tomatoes with their juices and stir to combine.

Add the vegetable broth and water to the pot.

Stir in the mashed bean paste to help thicken the broth.

Add the remaining whole cannellini beans and the Parmesan rind if using.

Season with the salt and black pepper.

Raise the heat to high and bring the soup to a boil.

Reduce the heat to medium-low and let the soup simmer for 15 minutes.

Add the kale

Add the chopped kale to the pot in handfuls, stirring each addition until wilted.

Continue simmering the soup for 5 more minutes until the kale is tender.

Remove and discard the Parmesan rind if you added one.

Finish and serve

Stir in the fresh lemon juice.

Taste the soup and adjust salt and pepper as needed.

Ladle the soup into bowls.

Top each bowl with fresh parsley, grated Parmesan, and a drizzle of olive oil.