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In a large pot, heat olive oil over medium heat.
Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
Stir in rosemary, thyme, salt, and pepper.
Add broth and white beans. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
For a creamier texture, mash some of the beans with a spoon or blend a small portion.
Stir in kale or spinach (if using) and cook for another 5 minutes.
Finish with lemon juice if desired. Taste and adjust seasoning.
Serving and Storage Tips:
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