Vegetarian Kale Soup – Fustini's Oils & Vinegars

Ingredients

• 1 tablespoon Fustini's Gremolata olive oil
• 1/2 yellow onion, finely chopped
• 2 stalks of celery, finely chopped
• 1 leek, cleaned and thinly sliced (white and pale green parts only)
• 3 cloves garlic, minced
• 2 teaspoons thyme, freshly chopped
• 1/2 teaspoon red pepper flakes (optional)
• Kosher salt & freshly ground black pepper
• 4 cups low-sodium vegetable broth
• 2 cups water
• 2 (15.5-oz.) cans of cannellini beans drained and rinsed
• Juice of 1 lemon
• 1 large bunch of kale, removed from stems and torn into medium pieces
• freshly grated Parmesan, for serving