Creamy Lemon Rosemary + White Bean Soup

This is a must try! White beans are loaded with nutrients, folate, vitamins, potassium, iron and protein, a true superfood! This soup is low fat and packed with so many flavors that come together in perfect food harmony. I can’t wait to have it AGAIN for leftovers tonight, so double up for big families or if you want leftovers. I would say this version serves about 4-6 servings.

INGREDIENTS
1 large yellow onion chopped
2 garlic cloves minced
3 cans of white beans rinsed (1 1/2 cans mashed + 1 1/2 cans unmashed)
1 lemon juiced
2 carrots sliced
1 celery stalk sliced
2 rosemary sprigs (rosemary removed from stem and chopped (about 1 TBS)
3 handfuls chopped kale
1/4 cup chopped parsley
1 TSP (or more, to taste) pepper
1/2 TSP (or more, to taste) panka flakes or chili pepper flakes
48 ounces broth
2 TBS olive oil
** optional, parmesan cheese + focaccia

DIRECTIONS
Heat olive oil on stove top in dutch oven to about medium heat. Add onion + garlic, saute about 5 min until translucent. Add carrots, celery and saute another 3 min. Add lemon juice, pepper and pepper flakes saute about 2 more minuets. Add mashed beans (use hand, blender or masher to mash), suate another min. Then add broth, rosemary, kale, 1 1/2 cups beans + parsley. Bring to a boil and stir, turn down heat to simmer and simmer for up to 4 hours. Bring back up to low boil prior to serving. Serve with sprinkled parmesan cheese, bread and garnish with rosemary spring.