Quick Lemon Rosemary White Bean Soup (Ready in 30 Minutes)

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 rib celery, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon red pepper flakes (optional)
• 3 (15 oz / 425 g) cans cannellini beans, drained and rinsed
• 4 cups (950 ml) vegetable broth
• 1 bay leaf
• Salt
• black pepper
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cups (60 g) chopped kale or spinach (optional)
• Extra virgin olive oil, for drizzling