# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 garlic cloves, minced
04 - 3 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large potato, peeled and diced
07 - 6 cups fresh kale, stems removed and leaves chopped
→ Legumes
08 - 1 can (15 ounces) cannellini beans, drained and rinsed
→ Liquids
09 - 6 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice
→ Spices and Seasonings
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground cumin
13 - Salt and freshly ground black pepper to taste
14 - Pinch of red pepper flakes, optional
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and cook for 3 minutes until translucent.
02 - Stir in minced garlic, diced carrots, celery, and potato. Cook for 5 minutes, stirring occasionally until vegetables begin to soften.
03 - Add chopped kale to the pot and sauté for 2 minutes until slightly wilted.
04 - Pour in vegetable broth and add dried thyme, ground cumin, salt, pepper, and red pepper flakes if desired. Stir to combine.
05 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until vegetables are tender.
06 - Stir in drained cannellini beans and simmer for 5 additional minutes to heat through.
07 - Add fresh lemon juice and adjust seasoning to taste. Serve hot.
