Step 1

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.

Step 2

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.

Step 3

Bring to a boil then reduce to a simmer and cook for 5-10 minutes, until soup appears slightly thickened and creamy.

Step 4

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!