Lemony White Bean Stew

Ingredients

• 2 to 3 tablespoons olive oil
• 1 small white or yellow onion (diced small)
• 2 large carrots (peeled, trimmed, and sliced thin)
• 2 stalks celery (trimmed, and diced small)
• 3 to 4 cloves garlic (finely minced)
• one 14-ounce can cannellini beans (drained and rinsed)
• one 14-ounce can garbanzo beans (drained and rinsed)
• 4 cups low or reduced sodium broth* (vegetable or chicken; See Notes)
• 2 sprigs fresh thyme OR 1/2 teaspoon dried
• 1 sprig fresh rosemary OR 1/2 teaspoon dried
• 1 teaspoon fresh marjoram OR 1/2 teaspoon dried
• 1 teaspoon salt (plus more to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 1 bunch fresh kale (leaves only. torn into large bite-sized pieces, with thick ribs removed OR 8 ounces frozen (thawed and drained))
• 1/2 medium to large lemon (zested (approximately 1 teaspoon))
• 1/2 medium to large lemon (juiced (approximately 2 teaspoons))
• Parmesan cheese (grated; optional for serving)
• Parsley (optional for serving)

Instructions

1. 1

   To a large Dutch oven or heavy-bottomed large stockpot, add the olive oil, onion, and saute over medium-high heat for about 4 to 5 minutes; stir frequently.

2. 2

   Add the carrots, celery, and saute for about 4 more minutes, or until vegetables are becoming tender; stir frequently.

3. 3

   Add the garlic and saute for 1 minute or until fragrant; stir nearly constantly; turn down the heat and set aside.

4. 4

   Drain and rinse both types of beans; do so separately and first add all the cannellini beans to the canister of a large high-speed blender, then add half the garbanzo beans, and blend momentarily until smooth. Tip - You don't want or need this to be a fine puree. A few pulses just to break up the beans is what you're looking for, not baby food smooth. (See Notes)

5. 5

   Add the puree to the Dutch oven, along with broth, thyme, rosemary, marjoram, salt, pepper, and bring to a simmer over medium-high heat for about 7 minutes; stir intermittently.

6. 6

   Add the kale and allow it to wilt and cook briefly, about 3 minutes; stir intermittently.

7. 7

   Turn off the heat and add the lemon zest, juice, stir to combine, and taste the soup. Tip - If it tastes at all flat, it likely needs more salt and possibly pepper; don't be afraid to add them.

8. 8

   Optionally garnish with freshly grated Parmesan, optional parsley, and serve with crusty bread or dinner rolls if desired. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.