Made with simple ingredients, this dairy-free soup packs 10g of protein and 3mg of iron per serving. Plus it's easy enough to make for a quick weeknight meal!
In a large pot, warm the oil over medium-low heat. Add the onion, carrot and celery and cook for 7-10 minutes. Add the garlic and oregano (or rosemary) and continue to cook for 5 minutes more.
To the pot, add both cans of drained white beans and vegetable broth. Stir to combine. Spoon out about 1½ cups of the soup into a blender and blend until smooth. Pour the blended mixture back into the pot with the soup and stir.
Bring to a boil then reduce to a simmer and cook for 5-10 minutes, until soup appears slightly thickened and creamy.
Lastly, add the kale or spinach. Cover and cook for several minutes, until the greens begin to wilt. Squeeze in lemon juice and stir. Add salt & pepper to taste. Serve warm garnished with parmesan, and enjoy!
Notes
Nutrition Facts are for 1/4th of recipe. They are just an estimate and will vary depending on the specific brands/products that you use.