Step by step

Method

4 steps

1. 1

   Heat 2 tablespoons olive oil in a heavy pot over medium. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks; cook 6–7 minutes until the onion turns translucent and the carrots soften at the edges. Stir in 4 minced garlic cloves for 1 minute until fragrant.

2. 2

   Add 2 cans (15 oz each) drained and rinsed cannellini or great northern beans, 4 cups vegetable or chicken broth, 1 teaspoon dried rosemary or thyme, and 1 bay leaf. Simmer 15–20 minutes so the beans warm through and the broth tastes herby.

3. 3

   Mash some of the beans against the side of the pot with a spoon (or blend a ladleful and return it) for body. Stir in 2 cups chopped kale or spinach until wilted, 1–2 minutes. Season with salt, pepper, and a squeeze of lemon juice.

4. 4

   Remove the bay leaf and ladle into bowls. Serve with crusty bread. You want a hearty, creamy-looking bean soup that still has whole beans — not thin watery broth or a fully smooth puree unless that's what you want.