1 tbsp.extra-virgin olive oil, 1/2 yellow onion, finely chopped
2 stalks celery, finely chopped,1 leek, cleaned and thinly sliced (white and pale green parts only), 3 cloves garlic, minced
2 tsp.thyme, freshly chopped,1/2 tsp.red pepper flakes (optional)
Kosher salt, Freshly ground black pepper
4 c.low-sodium vegetable broth, 2 c.water
2(15.5-oz.) cans cannellini beans, drained and rinsed
Juice of 1 lemon,
1 large bunch kale, removed from stems and torn into medium pieces
Freshly grated Parmesan, for serving
2.Directions
1. In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 6 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Season with salt and pepper.
2. Add broth, water, and beans and bring to a simmer. Stir occasionally, mashing some beans in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice and kale. Cook until wilted, 3 minutes.
3. Garnish with Parmesan before serving.
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