Creamy Cannellini Soup


  • 1 Tbsp olive oil
  • ½ medium yellow onion, diced
  • 1 medium carrot, diced
  • 1 stick celery, diced
  • 1 clove garlic, minced
  • ¼ tsp dried rosemary powder
  • 2 cans cannellini beans, drained
  • 2 Tbsp vegetable broth powder
  • 2 cups boiling water
  • 1 Tbsp lemon juice
  • Sea salt and pepper to taste
  • 1 ½ cups packed chopped kale


Heat oil in a soup pot. Add onions, carrots, and celery and sauté 3 minutes. Add garlic and rosemary. Mix vegetable broth powder and hot water. Add beans and vegetable stock to soup pot and stir. Bring soup to a boil. Reduce heat, cover and simmer for 10-15 minutes. Ladle half of the soup into a blender. Add lemon juice and blend until creamy. Pour soup back into the pot. Add kale and bring to a boil. When kale is slightly wilted, season with salt and pepper.