Hearty Tuscan White Bean & Kale Soup

1.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2.Add the onion, carrots, and celery, sautéing for about 8 minutes until the vegetables are softened and the onion is translucent.

3.Stir in the minced garlic, rosemary, thyme, and red pepper flakes, cooking for 1-2 minutes until highly fragrant.

4.Add the drained cannellini beans and diced tomatoes (with their juices), stirring to combine with the aromatics.

5.Pour in the vegetable broth and bring the mixture to a boil, then reduce heat to low and simmer partially covered for 20 minutes.

6.Using a potato masher or the back of a wooden spoon, lightly crush some of the beans directly in the pot to create a thicker, creamier texture.

7.Stir in the chopped kale and continue to simmer for 5-7 minutes until the kale is tender and bright green.

8.Remove from heat, stir in the lemon juice, and season with salt and black pepper to taste.

9.Ladle into warm bowls and garnish with a generous dusting of grated Parmesan cheese and a drizzle of olive oil before serving.