Hearty Bean & Vegetable Soup

1. 1
   prep

   Soak the beans overnight.

   Rinse 1.5 cups dried cannellini beans, then soak in plenty of water overnight or at least 8 hours. Drain and rinse before using.

   TIPFor a quick soak, boil beans for 2 minutes, cover, and let sit 1 hour instead.
2. 2
   saute · ~6 min

   Sauté the aromatic base.

   1.Heat 2 tbsp olive oil in a large pot over medium heat.

   2.Add diced onion and cook until softened (4-5 min).

   3.Add minced garlic and sauté until fragrant (1 min).

   TIPDon't rush the onions — letting them soften fully builds the soup's foundation.
3. 3
   saute · ~5 min

   Cook the carrot and celery.

   1.Add diced carrot and celery to the pot.

   2.Sauté for 5 minutes, stirring occasionally, until slightly softened.
4. 4
   saute · ~5 min

   Bloom the herbs.

   1.Add chopped tomato and cook until soft (3-4 min).

   2.Stir in dried thyme, rosemary, and black pepper.

   3.Cook 1 minute until fragrant.
5. 5
   simmer · ~30 min

   Simmer the soup.

   1.Add drained beans, cubed potato, bay leaves, water, and salt to the pot.

   2.Bring to a boil over high heat.

   3.Reduce heat to low, cover, and simmer for 25-30 minutes until beans and potatoes are tender.

   TIPCheck beans for doneness — they should be creamy inside, not chalky.
6. 6
   simmer · ~5 min

   Add the greens and finish.

   1.Remove and discard the bay leaves.

   2.Add chopped kale to the pot.

   3.Simmer uncovered for 5 minutes until kale is wilted and tender.
7. 7
   mix

   Season and brighten.

   Remove pot from heat. Stir in the fresh lemon juice. Taste and adjust salt and pepper if needed.

   TIPThe lemon juice at the end wakes up all the flavors — don't skip it.
8. 8
   garnish

   Ladle into bowls and garnish with fresh parsley.

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