White Bean Soup | Eat to Thrive

Ingredients

• 3 (15 oz) cans cannellini beans, divided
• 4 cups vegetable broth, divided
• 1 tbs olive oil
• 1 yellow onion, diced
• 2 medium carrots (16 baby carrots), diced
• 2 sticks celery, diced
• 4 cloves garlic, minced
• 1 tsp minced fresh rosemary
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Crushed red pepper flakes, to taste
• 5 oz. chopped spinach or kale
• 2 tbs fresh lemon juice
• 1/4 cup Parmesan cheese, plus more for serving
• Garnish: chopped fresh parsley (Optional)