White Bean Soup

• 3 (15 oz) cans cannellini beans, divided
• 4 cups vegetable broth, divided
• 1 tbs olive oil
• 1 yellow onion, diced
• 2 medium carrots (16 baby carrots), diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 1 tsp minced fresh rosemary
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Crushed red pepper flakes, to taste
• 5 oz. chopped spinach or kale
• 2 tbs fresh lemon juice
• 1/4 cup Parmesan cheese, plus more for serving
• Garnish: chopped fresh parsley (Optional)

Directions:

1. Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of the broth. Blend until smooth and set aside. The pureed beans will make the soup extra creamy.
2. Rinse and drain the remaining beans and set aside.
3. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the pureed bean mixture, whole beans, remaining broth, rosemary, thyme, salt, pepper, and crushed red pepper.
6. Let simmer for 15 minutes.
7. Add the spinach or kale and simmer for 10 more minutes.
8. Stir in the fresh lemon juice and Parmesan cheese. Taste and season with additional salt and pepper, if necessary.
9. Ladle the soup into bowls and garnish with a little fresh parsley and extra Parmesan cheese, if desired.