White Bean Soup (Print Version)

# Ingredients:

01 - High-quality vegetable broth.
02 - Sweet onion, chopped finely.
03 - Fresh garlic, minced.
04 - Tender carrot slices.
05 - Chopped celery sticks.
06 - Canned cannellini beans, thoroughly drained.
07 - Smooth tomato paste.
08 - Herbs typical of Italian seasoning, dried.
09 - Fresh lemon juice.
10 - Optional: vegan parmesan-style cheese.
11 - A pinch of red pepper flakes.
12 - Kale or baby spinach, fresh and clean.
13 - Extra virgin olive oil.
14 - A sprinkle of sea salt.
15 - Freshly ground black pepper.

# Instructions:

01 - Toss in the kale or spinach and let it soften in the heat of the soup.
02 - Let the soup bubble gently on low heat for 15 minutes while giving it an occasional stir.
03 - Heat olive oil in a big pot, then cook the onions, garlic, carrots, and celery until they're soft and fragrant.
04 - Blend two cups of the soup and add it back, or quickly pulse with an immersion blender to thicken everything a bit.
05 - Mix the beans, broth, tomato paste, and seasonings into the pot. Stir until it all comes together well.
06 - Squeeze in lemon juice for a fresh kick and tweak the salt or spice before serving it piping hot.

# Notes:

01 - Other white beans work just as well.
02 - Use more or less broth for the thickness you want.
03 - Swap fresh herbs for dried ones if you'd like.

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