Easy Tuscan White Bean Soup with Garlic and Kale

Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat until shimmering.

Add the diced onion and carrots, cooking for 5 to 6 minutes until the onions are translucent and the carrots begin to soften.

Stir in the minced garlic and chopped rosemary, sautéing for about 1 minute until fragrant but before the garlic browns.

Pour in the drained cannellini beans and vegetable broth, stirring well to combine all ingredients.

Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld.

Use the back of a wooden spoon to gently mash about half a cup of the beans against the side of the pot to thicken the broth naturally.

Stir in the chopped kale and cook for another 2 to 3 minutes until the kale is wilted and bright green.

Remove the pot from the heat, stir in the fresh lemon juice, and season with salt and pepper to taste before serving hot.