White Bean Kale Potato Soup

Ingredients

• 1 Tablespoon Extra-virgin olive oil - 1 (tablespoon)
• 1 Cup Yellow onion, diced - 1 (cup), diced
• 1 Cup Carrots, diced - 1 (cup), diced
• 3 Count Garlic, minced - 3 (cloves), minced
• 1 Pound Yukon Gold potatoes, cut into 1/2-inch cubes - 1 (pound), Cut into 1/2-inch cubes.
• 4 Cup Low-sodium vegetable broth - 4 (cups)
• 2 Can Canned cannellini beans, drained and rinsed - 2 (15-ounce cans), drained and rinsed
• 4 Cup Kale, chopped with tough stems removed - 4 (cups), Tough stems removed.
• 1 Teaspoon Dried Italian seasoning - 1 (teaspoon)
• 0.75 Teaspoon Fine sea salt - 3/4 (teaspoon)
• 0.25 Teaspoon Ground black pepper - 1/4 (teaspoon)
• 1 Tablespoon Lemon juice - 1 (tablespoon)

Instructions

1. Soften the aromatics

   1. In a large pot, *heat the olive oil* over *medium heat*. Add the onion and carrots; cook for *3 minutes*, stirring often, until *slightly softened*.

2. Bloom the seasonings

   2. Stir in the garlic, Italian seasoning, salt, and black pepper; cook for *30 seconds* until *fragrant*.

3. Simmer the soup

   3. Add the *Yukon Gold potatoes*, *vegetable broth*, and *cannellini beans*. Bring to a *boil*, then reduce to a *steady simmer* and cook for *10 to 12 minutes*, until the potatoes are *fork-tender*.

4. Thicken and add kale

   4. Use the spoon to *mash about 1 cup* of beans and potatoes against the side of the pot to *lightly thicken the soup*. Stir in the *chopped kale* and cook for *2 to 3 minutes*, until *bright green and tender*.

5. Finish and serve

   5. Stir in the *lemon juice*, then *serve hot* once the broth tastes *bright and savory*.