Simple & Savory:White Bean Soup

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary, chopped)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups gluten-free vegetable broth
• 3 (15-ounce) cans white beans (like cannellini or great northern), drained and rinsed
• 2 cups chopped kale or spinach
• 1 tablespoon lemon juice (for brightness)
• Salt and pepper to taste

Optional Toppings:

• Fresh parsley, chopped
• Gluten-free croutons
• Extra olive oil drizzle

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Instructions:

1. Sauté Vegetables:
   In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened. Add garlic and sauté for another minute.

2. Add Herbs & Spices:
   Stir in thyme, rosemary, oregano, and red pepper flakes. Cook for about 1 minute until fragrant.

3. Simmer the Soup:
   Add the vegetable broth and white beans. Bring to a boil, then reduce the heat to low. Let it simmer for 15-20 minutes to allow the flavors to meld.

4. Blend for Creaminess (Optional):
   For a creamier texture, blend about half of the soup using an immersion blender, or transfer half to a blender and puree, then return it to the pot.

5. Add Greens & Lemon Juice:
   Stir in kale or spinach and cook for 2-3 minutes until the greens are wilted. Add lemon juice, and season with salt and pepper to taste.

6. Serve:
   Serve hot, garnished with fresh parsley and a drizzle of olive oil if desired.

This comforting and healthy soup is naturally gluten-free, dairy-free, and perfect for any meal!