Lemon Rosemary Bean Soup Recipe
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Ingredients
- 2 cans (30 ounces)cannellini beans, (15 ounces each),rinsed and drained
- 4 cups vegetable broth divided
- 2 tablespoons olive oil
- 1 cup yellow onion, finely chopped
- 2 carrots ,finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 garlic cloves ,minced
- 1 can(15 ounces)chickpeas, rinsed and drained
- 1 teaspoon rosemary
- 1 bay leaf
- 1 cup kale ,chopped
- 1 lemon,zest ,juice
- 1 ounce parmesan cheese ,grated
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