1 tablespoon olive oil

1 medium yellow onion, small dice

1 medium carrot, small dice

1 stick celery, small dice

2 cloves garlic, minced

Chili flakes or Aleppo pepper, to taste

1 sprig fresh rosemary, minced

4 cups cooked navy beans, drained and rinsed

4 cups vegetable stock

2 tablespoons fresh lemon juice

Sea salt and ground black pepper, to taste

3 cups packed chopped lacinato kale (about 1 small bunch)

¼ cup flat leaf parsley leaves, chopped

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Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and cook until softened and fragrant, about 5–7 minutes.
Stir in garlic, chili flakes or Aleppo pepper, and minced rosemary. Cook for 1 minute to release their aroma.
Add navy beans and vegetable stock. Bring to a simmer and cook for 15 minutes to blend the flavors.
Using an immersion blender, puree about half the soup directly in the pot for a creamy texture while keeping some beans and vegetables whole.
Stir in lemon juice and kale, then simmer for 5 minutes until the kale is tender but still vibrant.
Season with sea salt and black pepper to taste. Stir in chopped parsley before serving.

For a thicker soup, puree more of the beans or mash them against the side of the pot.

Canned navy beans (two 15-ounce cans) can replace cooked beans; rinse and drain before use.

Swap kale with spinach, Swiss chard, or collard greens if desired.

Add shredded chicken or white fish for extra protein.

Make it oil-free by sautéing vegetables in broth or water instead of olive oil.

This soup keeps up to 4 days in the fridge or 3 months in the freezer.