Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 45 oz canned cannellini beans, drained and rinsed
  • 14.5 oz canned fire-roasted diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 large Parmesan rind
  • 1 sprig fresh rosemary
  • 3 cups Lacinato kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6 minutes until the vegetables are softened and the onions are translucent.
  2. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 60 seconds until fragrant.
  3. Add the drained cannellini beans, fire-roasted tomatoes with their juices, vegetable broth, rosemary sprig, and the Parmesan rind. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
  4. Remove the rosemary sprig and the Parmesan rind. Use a potato masher to crush about one third of the beans directly in the pot.
  5. Stir in the chopped kale and cook for 2 minutes until wilted. Finish by stirring in the fresh lemon juice and parsley. Season with salt and pepper to taste.