Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1/2 tsp (3g) red pepper flakes
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp (5g) dried oregano
  • 4 cups (120g) fresh kale, stemmed and chopped
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion and sauté until translucent and soft.
  2. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Pour in the vegetable broth, dried oregano, and rinsed cannellini beans. Bring to a gentle simmer for 10 minutes.
  4. Use an immersion blender to blend approximately 1/3 of the soup directly in the pot until the base becomes creamy and opaque.
  5. Stir in the chopped kale and baby spinach. Cook for 2–3 minutes, just until the greens are wilted and bright green.
  6. Remove from heat and stir in the fresh lemon juice and chopped parsley.