1 to 2 teaspoons dried Italian seasoning (or a mix of dried basil, oregano, and parsley)
1 sprig fresh rosemary or thyme (or ½ teaspoon dried)
2 bay leaves
A pinch of red pepper flakes (optional, for heat)
Beans & Broth:
2 cans (14 to 15 oz each) cannellini beans (or great northern beans), drained and rinsed
4 to 6 cups vegetable broth or low-sodium chicken stock
Greens & Finish:
2 cups chopped dino kale or spinach (stems removed)
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese and crusty artisan bread for serving (optional)
Instructions
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion (or shallots), carrots, and celery. Sauté for 7 to 10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
2. Toast the Garlic & Tomato Paste
Add the minced garlic and tomato paste to the pot.
Stir continuously for 1 to 2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
3. Simmer the Soup
Pour in the vegetable broth or chicken stock.
Add the Italian herbs, rosemary, bay leaves, red pepper flakes, and the drained cannellini beans (reserve about 1 cup of the beans on the side if you prefer extra whole-bean texture).
Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover partially, and let it simmer for 15 to 20 minutes.
4. Create the Creamy Texture
Remove the bay leaves and herb sprig from the pot.
Ladle about 1 cup of the soup (including some of the beans and broth) into a blender, or use an immersion blender directly in the pot, and blend until smooth and creamy.
Pour the blended mixture back into the pot and stir well to give the soup a naturally rich, velvety body.
5. Add the Greens
Stir in the chopped kale or spinach.
Simmer uncovered for another 3 to 5 minutes until the greens are tender and wilted. Taste and adjust seasoning with extra salt or black pepper if needed.
6. Serve
Ladle hot into bowls. Garnish with a drizzle of extra virgin olive oil, a sprinkle of grated Parmesan cheese, and serve alongside warm, crusty sourdough bread.
