White Bean Soup (Print Version)

# Ingredients:

01 - Extra virgin olive oil.
02 - Fresh sweet onion, finely diced.
03 - Fresh garlic cloves, minced.
04 - Large carrots, cut into coins.
05 - Fresh celery stalks, chopped.
06 - Canned cannellini beans, drained.
07 - Good quality vegetable broth.
08 - Rich tomato paste.
09 - Dried Italian herb blend.
10 - Red pepper flakes.
11 - Fresh ground black pepper.
12 - Sea salt.
13 - Fresh kale or baby spinach.
14 - Fresh lemon juice.
15 - Optional: plant-based parmesan.

# Instructions:

01 - Warm olive oil in a large pot. Cook onions, garlic, carrots, and celery until they start to soften.
02 - Stir in beans, broth, tomato paste, and all seasonings. Mix everything well.
03 - Let soup bubble gently for 15 minutes uncovered, stirring occasionally.
04 - Blend two cups of soup until smooth, then return to pot. Or use immersion blender for a few quick pulses.
05 - Mix in fresh kale or spinach, letting them wilt into the hot soup.
06 - Squeeze in fresh lemon juice. Taste and adjust seasonings before serving hot.

# Notes:

01 - Can use any white beans.
02 - Adjust broth for desired thickness.
03 - Fresh herbs can replace dried.

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