Ingredients:

  • 2 tbsp extra virgin olive oil
  • 4 oz pancetta or Italian sausage, diced
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken or vegetable broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • Salt and black pepper to taste
  • 3 cups chopped kale or fresh spinach
  • 1 tbsp fresh lemon juice
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add pancetta or sausage and sauté until the fat has rendered and the meat is golden brown.
  2. Toss in the onion, carrots, and celery; cook for 5–7 minutes until the vegetables are softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the dried oregano, basil, and red pepper flakes, toasting the spices for 30 seconds.
  4. Pour in the diced tomatoes and broth, scraping the bottom of the pot to release the browned bits. Add the cannellini beans.
  5. Bring to a boil, then reduce heat to low and simmer for 15–20 minutes to allow the flavors to meld.
  6. Using an immersion blender, pulse the soup 3–4 times to partially blend a portion of the beans, creating a natural creamy thickness.
  7. Stir in the chopped kale or spinach and fresh lemon juice. Cook for an additional 2 minutes until greens are wilted. Stir in Parmesan cheese before serving.