Name: Creamy White Bean, Artichoke, and Kale Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 servings
Ingredients: 2 tbsp extra-virgin olive oil; 1 medium yellow onion, diced; 2 celery ribs, diced; 2 medium carrots, diced; 4 cloves garlic, minced; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/4 tsp crushed red pepper flakes, or more to taste; 5 cups low-sodium vegetable broth; 2 cans (15.5 oz each) white beans, such as cannellini, great northern, or navy, drained and rinsed; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 can (14 oz) artichoke hearts, drained and roughly chopped; 3 cups packed, roughly chopped kale leaves (about 1 bunch); 3 tbsp lemon juice (about 1 lemon); 2 tbsp roughly chopped fresh parsley; Grated Parmesan, for garnish (optional)

Instructions

In a large pot, heat the oil over medium heat. Add the onion, celery, and carrots and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic, thyme, oregano, and red pepper flakes and cook for another 30 seconds.
Pour in the vegetable broth and add the white beans, salt, and pepper. Bring the soup to a boil, then reduce to a simmer and cook for a few minutes so the flavors come together.
Add the artichoke hearts and kale. Stir and cook for a couple of minutes, until the kale is wilted.
Using an immersion blender, carefully blend the soup in the pot until completely smooth and creamy.
Stir in the lemon juice and parsley. Taste and adjust the seasoning with more salt and pepper if needed. Garnish with grated Parmesan if you like.

Notes

Nutrition (per 2-cup serving)
Calories	268
Fat	7 g
Saturated fat	1 g
Carbohydrates	42 g
Fiber	13 g
Sugar	7 g
Protein	12 g
Cholesterol	0 mg
Sodium	666 mg