Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 medium (120g) carrots, sliced into rounds
  • 3 stalks (100g) celery, sliced
  • 4 cloves (20g) garlic, minced
  • 2 tbsp tomato paste
  • 6 cups vegetable broth
  • 2 medium (300g) gold potatoes, cubed into ½ inch pieces
  • 1 cup (150g) frozen peas
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 2 cups (60g) fresh kale or spinach, chopped
  • 1 tbsp fresh lemon juice or apple cider vinegar
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a Dutch oven or heavy-bottomed pot. Add the onion, carrots, and celery, sautéing for 6–8 minutes until the onions are translucent and carrots have softened.
  2. Stir in the garlic and tomato paste, cooking for an additional 2 minutes until the paste turns a deep mahogany color.
  3. Pour in the vegetable broth, stirring to scrape up any browned bits from the bottom of the pot.
  4. Add the cubed potatoes, dried thyme, dried oregano, and the bay leaf. Bring the liquid to a gentle boil, then reduce to a low simmer.
  5. Cover the pot partially and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  6. Stir in the cannellini beans and frozen peas, cooking for 3–5 minutes until heated through.
  7. Remove the pot from the heat and discard the bay leaf. Fold in the chopped kale or spinach.
  8. Stir in the lemon juice (or apple cider vinegar), sea salt, and black pepper to finish.