Lemony White Bean Soup

What you’ll need

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 4 cups spinach or chopped kale
• 1 lemon, zested and juiced
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan, optional, for serving

Make it

1. 1Warm the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the garlic and cook 1 minute more.
2. 2Add the beans, broth, salt and pepper. Bring to a boil, then lower the heat and simmer for 15 minutes.
3. 3Mash about a third of the beans against the side of the pot (or blend briefly) to make the soup creamy.
4. 4Stir in the greens and cook until wilted, 2–3 minutes. Turn off the heat and stir in the lemon zest and juice. Taste, add more salt if needed, and serve topped with Parmesan.