2 cups cooked white beans (cannellini or navy)
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable or chicken broth
1 cup kale or spinach, chopped
1 tsp dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Parmesan cheese for serving (optional)
Prepare the ingredients: Rinse and drain your beans if using canned. Dice the onion, carrots, and celery, and chop the kale.
Heat olive oil: In a large pot over medium heat, add olive oil. Once hot, add the diced onion, carrots, and celery.
Sauté the vegetables: Cook for about 5-7 minutes until the vegetables start to soften and the onion becomes translucent. Stir occasionally to prevent sticking.
Add garlic and thyme: Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
Pour in broth: Add the vegetable or chicken broth to the pot, scraping down the bottom to deglaze. Bring the mixture to a gentle boil.
Incorporate beans: Once boiling, add the white beans and chopped kale to the pot. Reduce the heat to low and let it simmer for about 15-20 minutes.
Season to taste: After simmering, taste the soup and adjust the seasoning with salt and pepper as needed.
Serve warm: Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Enjoy immediately!
