White Bean Soup   

Serves 4, ∼30 mins

You’ll need:

Beans: 2 cans white beans, drained + rinsed OR 1.5 cups dried, soaked overnight

Veggies: 1 onion diced, 2 carrots sliced, 2 celery sticks diced, 2 cups kale/spinach chopped

Base: 4 cloves garlic minced, 4 cups veg/chicken broth

Flavor: 1 tsp dried thyme, 1 bay leaf, salt + black pepper

Finish: 2 tbsp olive oil, splash of lemon + parmesan optional

How to make:

Sauté: Heat oil in pot. Add onion, carrot, celery 5 mins till soft. Add garlic + thyme 1 min.

Simmer: Add beans, broth, bay leaf. Salt + pepper. Boil, then simmer 15 mins.

Creamy trick: Mash 1 cup soup against pot side, stir back in. Makes it thick without cream.

Greens: Add kale last 3 mins till wilted. Remove bay leaf.

Finish: Squeeze lemon, crack black pepper. Serve with crusty bread like the pic.

Quick tips:  

No kale? Use spinach or skip it.

Want it richer? Add 1/4 cup cream at end.

Vegan? Skip parmesan, use veg broth.