Creamy Tuscan White Bean and Kale Soup

Prepare the vegetables: Dice the 1 medium onion, 2 carrots, and 2 stalks of celery into small, even pieces. Mince the 4 cloves of garlic. Rinse and drain the 2 cans of cannellini beans. Remove thick stems from the kale and chop the leaves into bite-sized pieces (about 4 cups loosely packed).

Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.

Add the minced garlic, 1 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste deepens in color.

Pour in the 4 cups of vegetable broth, the 14.5oz can of diced tomatoes (with juices), and the rinsed cannellini beans. Stir well to combine, scraping up any browned bits from the bottom of the pot.

Bring the soup to a boil, then reduce heat to low. Cover and simmer for 15 minutes to allow the flavors to meld.

To create the creamy texture: Transfer about 2 cups of the soup (focusing on getting plenty of beans) to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot for 3-4 short pulses to thicken slightly without pureeing everything. Stir the blended mixture back into the pot.

Stir in the chopped kale. Simmer for another 3-5 minutes until the kale is wilted and tender.

Remove from heat and stir in 1 tbsp fresh lemon juice. Taste and adjust salt and pepper if needed before serving.