White Bean Soup (Print Version)

# Ingredients:

01 - High-quality vegetable broth.
02 - Rich tomato paste.
03 - Chopped fresh celery stalks.
04 - Thin carrots cut into rounds.
05 - Cooked cannellini beans, drained well.
06 - Crushed garlic cloves.
07 - Finely chopped sweet onion.
08 - Fresh lemon juice to brighten flavors.
09 - A drizzle of extra virgin olive oil.
10 - Sea salt to taste.
11 - Fresh kale or tender baby spinach leaves.
12 - Pepper flakes for a little heat.
13 - A dash of ground black pepper.
14 - Dried herbs like Italian seasoning.
15 - Optional: sprinkle of plant-based parmesan cheese.

# Instructions:

01 - Heat up some olive oil in a big pot. Add onions, garlic, carrots, and celery and cook until they're softening.
02 - Toss in the beans, broth, tomato paste, and seasonings. Stir everything together well.
03 - Let the soup cook gently uncovered for 15 minutes. Give it a stir now and then.
04 - Blend a couple cups of the soup until smooth and mix it back in. Or just pulse with an immersion blender if you like.
05 - Stir in fresh spinach or kale and let it soften in the hot soup.
06 - Add a squeeze of lemon juice before serving and tweak the seasoning if needed.

# Notes:

01 - Any white beans work here.
02 - Control thickness by adjusting broth amount.
03 - Fresh herbs are a great substitute for dried.

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