"I wasn’t expecting this soup to become a weekly staple, but here we are. 🤩 It’s so quick, so easy, and so delicious. My new favorite comfort food!"
Ingredients (Serves 4-6)
Olive Oil: 2 tablespoons
Onion: 1 medium, diced
Garlic: 4 cloves, minced
Carrots: 2 medium, diced
Celery: 2 stalks, diced
Crushed Red Pepper Flakes: 1/4 teaspoon (optional, for a bit of heat)
Cannellini Beans: 2 (15 oz) cans, drained and rinsed
Vegetable Broth: 4 cups
Fresh Rosemary or Thyme: 2 sprigs (or 1/2 teaspoon dried)
Kale or Spinach: 2 cups, chopped
Heavy Cream: 1/2 cup (or coconut milk for a dairy-free option)
Parmesan Cheese: 1/2 cup, grated (optional, for added richness)
Salt and Pepper: To taste
Fresh Lemon Juice: 1 tablespoon (optional, for brightness)
Instructions
