Sort ingredients
gingerbitch
QR Code
Listen
Pdf
Heat the olive oil in a large pot over medium-low heat.
Once hot, add the onion, garlic, and shallots.
Stir and sauté for 3-4 minutes, until the onion is translucent.
Add the carrots and celery.
Sauté for another 7-10 minutes.
Rinse and drain the beans, and add them to the pot along with the bay leaves, Italian seasoning, red pepper flakes, vegetable broth, salt, and pepper.
Bring the soup mixture to a boil, then reduce the heat to low, cover, and simmer for another 15 minutes.
Remove the cover to pull out and discard the bay leaves.
Transfer two cups of the soup to a high-speed blender and blend until it’s thick and creamy, then return it to the pot and stir generously.
Finally, stir in the kale.
Once the soup is done, transfer it into bowls.
Garnish it with Parmesan cheese and enjoy!