# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 1 bunch kale (about 7 ounces), stems removed and leaves chopped
→ Beans & Broth
07 - 2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
08 - 6 cups low-sodium vegetable broth
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
13 - 1 bay leaf
→ Finishing
14 - 1 tablespoon lemon juice
15 - Fresh parsley, chopped, for garnish
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped kale and cook for 2 to 3 minutes, stirring until leaves are slightly wilted.
04 - Add drained white beans, vegetable broth, dried thyme, dried oregano, crushed red pepper flakes (if using), salt, black pepper, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low and simmer uncovered for 20 to 25 minutes, until vegetables are tender and flavors have developed.
06 - Remove and discard bay leaf. Stir in lemon juice. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls, garnish with chopped fresh parsley, and serve hot.
