¼ cup extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 medium carrot, chopped
2 celery ribs, chopped
2 garlic cloves, chopped
1 Tbsp chopped fresh rosemary
1 tsp sea salt, plus more to taste
½ tsp dried thyme
Freshly ground black pepper
4½ cups cooked white beans, drained and rinsed
4 cups vegetable broth
1 bunch chopped kale leaves
2 Tbsp fresh lemon juice
Homemade croutons, for serving
Fresh parsley, for garnish
Directions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.
Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency.
Season to taste (I usually add another ¼ teaspoon salt at this point) and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.
