Tuscan White Bean & Kale Soup with Herb-Infused Olive Oil

Drain and rinse 2 cans of cannellini beans. Set aside.

Prepare the vegetables: Dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks. Mince 4 garlic cloves. Remove stems from kale and chop the leaves into bite-sized pieces.

For the herb-infused olive oil: In a small saucepan, warm 2 tablespoons of extra virgin olive oil over low heat. Add 1 sprig of rosemary, 2 sprigs of thyme, and 2 sage leaves. Let infuse for 10 minutes, then remove from heat and strain. Set aside.

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.

Add 4 minced garlic cloves, 1 sprig of rosemary, 2 sprigs of thyme, 2 sage leaves, 1 bay leaf, and 1/4 teaspoon of crushed red pepper flakes. Cook for 1 minute until fragrant.

Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring frequently.

Add the drained and rinsed cannellini beans and 6 cups of vegetable broth. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook for 20 minutes, stirring occasionally.

Remove the herb sprigs and bay leaf. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some beans whole for texture. Alternatively, transfer about 2 cups of soup to a blender, blend until smooth, then return to the pot.

Add the chopped kale to the soup and simmer for an additional 5 minutes until the kale is tender.

Squeeze the juice of half a lemon into the soup. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.

Ladle the soup into bowls. Drizzle each serving with the herb-infused olive oil and garnish with fresh chopped parsley.

Serve with lemon wedges on the side for additional brightness if desired.