Lemony White Bean Soup with Kale

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for an additional minute.

Add the rinsed navy beans and pour in the vegetable broth. Stir in the oregano, parsley, salt, and crushed red pepper to taste. Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer, stirring occasionally for 10 to 15 minutes.

Remove from the heat. Add the lemon zest, lemon juice, and torn kale, cooking until the kale is wilted, about 2 to 3 minutes. Taste and adjust the seasoning as needed.

Serve and top with grated parmesan cheese.