Tuscan Bean Soup with Kale | Michelle Dwyer

Ingredients

• 1-2 cans of cannellini or great Northern white beans
• 2 tablespoons extra virgin olive oil
• 1 3/4 cups finely chopped yellow onion
• 1 /4 teaspoon sea salt
• 1 ½ cups peeled and diced carrots
• 1 ½ cups peeled and diced celery
• 1 tablespoon diced shallot
• 2-4 tablespoons finely chopped garlic
• 1/4 teaspoon fresh thyme, or 1/8 teaspoon dried thyme
• 1/8 teaspoon fresh sage, or a pinch of dried sage
• 1/8 teaspoon fresh oregano, or a pinch of dried oregano
• 8 cups broth
• 2 tablespoons fresh lemon juice
• 1 bunch of dino kale or Swiss chard, stemmed and chopped into small bite-size pieces