Tuscan Kale and White Bean Soup

Step 1

Heat a large soup pot or Dutch oven over medium heat and add olive oil. Stir in onion, celery, carrots, and garlic. Allow to cook for 7 minutes, stirring occasionally.

Step 2

Pour in water, veggie broth, diced tomatoes, and all of the seasonings and bay leaves. Stir well and bring to a boil.

Step 3

Once boiling, stir in the potatoes and reduce heat to a simmer. Cover the pot and simmer for 20 minutes, until potatoes are tender.

Step 4

Uncover the pot and stir in the beans and the lemon juice. Allow to simmer for 5 minutes.

Step 5

Turn off heat and remove bay leaves. Use an immersion blender to blend about half of the soup (or transfer half to a blender and return to pot).*

Step 6

Turn heat back to low and stir in kale; allow to cook for 5 minutes and serve.