Tuscan Kale Soup

, Serves 6

A hearty vegetarian soup of cannellini beans and kale, partly blended for body and brightened with lemon.

2 tablespoons olive oil	Sweat veggies, 5 min, medium heat	Stir in garlic, cook 1 min	Add broth, beans, thyme & flakes	Boil, then simmer 20 min	Blend 1/3 to 1/2 of soup	Stir in kale in batches, simmer 10 min	Off heat, add lemon, salt & pepper
1 medium onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
3 garlic cloves, minced
950 ml vegetable broth (plus more as needed; 1.2 L total)
2 (400 g) cans cannellini beans, drained and rinsed
1 teaspoon dried thyme
Pinch red pepper flakes, or to taste
1 large bunch Tuscan kale (1 to 1 1/2 lb / 450 to 675 g), stems removed, leaves roughly chopped
1 tablespoon lemon juice
Salt & pepper, to taste

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