Tuscan White Bean Soup

Drain and rinse one can of the Cannellini beans.

Place the beans in a blender or a tall container if using an immersion blender.

Pour in enough broth to cover the beans.

Blend until smooth and creamy, with a consistency similar to heavy cream. Add more broth, 2 tablespoons at a time, if needed.

Heat a large pot over medium heat. Add a drizzle of olive oil.

Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the onion is soft and translucent.

Add the minced garlic, tomato paste, and Italian seasoning (or substitute). Stir for another minute until fragrant.

Add the bay leaves, Parmesan rind, and the blended "cream of bean" to the pot.

Add the remaining whole Cannellini beans and pour in the remaining chicken or vegetable broth.

Season with salt, black pepper, and red pepper flakes.

Bring the soup to a boil, then reduce to a simmer. Let it cook for 20-25 minutes, allowing the flavors to meld together.

Add the chopped kale (or spinach) in the last 5-10 minutes of cooking, until wilted.

Stir in the lemon juice right before serving to add brightness to the soup.

Taste and adjust seasoning as needed.

Ladle the soup into bowls and sprinkle freshly grated Parmesan cheese on top.

Serve with a slice of crusty bread on the side for dipping.