Italian White Bean Soup

Italian White Bean Soup

Time to Make: 40 minutes
Serves: 4

Directions  

1. Finely chop the onion, carrots, celery, garlic and kale (or pulse in a food processor).
2. Heat 1 tsp olive oil in a large pot over medium heat. Sauté the onion for 2–3 minutes, then add the carrots, celery and garlic. Cook for 3–5 minutes.
3. Stir in the tomato paste and spices, then add the beans, vegetable broth and bay leaves. Bring to a boil, then cover and simmer for 20 minutes.
4. For a creamier texture, blend half the soup and return it to the pot (optional).
5. Stir in the kale and simmer for a few more minutes. Serve topped with lemon zest.
6. Store leftovers in an airtight container in the refrigerator or freeze for later.