Step 1

Heat oil in a large pot over medium heat. Add onion and cook for about 5 minutes, or until they are translucent.

Step 2

Add the carrots and sweet potatoes and cook for 5 minutes. Stir in bell pepper and cook for another 3 minutes, or until the vegetables start to soften. Add garlic and rosemary and cook for 1 minute.

Step 3

Add the cannelini beans and broth and bring to a boil. Once the soup is boiling, spoon 2 cups of the soup into a blender. Blend for 1-2 minutes, or until the mixture is almost completely smooth.

Step 4

Pour the blended mixture back into the pot. Add kale and lemon juice, and simmer for 5 minutes.

Step 5

Spoon soup into individual bowls. Top each bowl with red chili pepper flakes.