Tuscan White Bean Soup

myquietkitchen.com

Jo Hutchinson

2 Tablespoons olive oil, optional Omit for oil-free; use broth or water as needed during saute.

1 large yellow onion, chopped

3 ribs celery, chopped

1 large carrot, diced

5 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

½ teaspoon dried oregano

½ teaspoon red pepper flakes, optional

black pepper

1 teaspoon fine sea salt

3 Tablespoons all-purpose flour *See Notes Sub white whole-wheat for a whole-grain option. For GF omit or sub rice or garbanzo flour.

1 cup plain unsweetened non-dairy milk I used soy.

1 cup water

4 cups vegetable broth

1 large red potato, chopped

2 (15 oz) cans cannellini beans, rinsed and drained (about 3.5 cups cooked beans)

1 bunch lacinato kale, stems removed, chopped

⅛ to ¼ teaspoon liquid smoke, optional

¼ cup fresh lemon juice (about 1 large lemon)

Directions at myquietkitchen.com

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