Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 45 oz cannellini beans (3 cans, 15 oz each), drained and rinsed
  • 5 cups low-sodium vegetable broth
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 2 cups Lacinato kale, stems removed and chopped
  • 1 tbsp fresh lemon juice
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 8 minutes until the onions are translucent and shimmering.
  2. Stir in the garlic and tomato paste.
  3. Cook for another 2 minutes, stirring constantly, until the paste turns a deep mahogany color and smells nutty.
  4. Sprinkle in 1 tsp smoked paprika and 0.25 tsp black pepper. Stir for 30 seconds until the aroma fills the room.
  5. Add the drained beans, vegetable broth, rosemary sprigs, bay leaves, and smoked paprika. Stir to combine, scraping the bottom of the pot to release any browned bits.
  6. Bring the soup to a boil, then reduce heat to low. Simmer for 20 minutes until the carrots are completely tender.
  7. Use a potato masher to crush about 1 cup of the beans directly in the pot. Note: This creates the signature velvety texture.
  8. Stir in the chopped kale and cook for 3 minutes until the leaves are vibrant green and soft.
  9. Remove the rosemary stems and bay leaves. Stir in the fresh lemon juice. Season with salt and pepper to taste before serving.
  10. Taste. Adjust seasoning if needed. The flavors should be bright and earthy.