Creamy White Bean Soup with Kale

1 generous tablespoon olive oil*

1 large sweet onion (or yellow onion or leek), diced

3 sticks of celery, diced

3 medium carrots, diced

6 garlic cloves, chopped finely

½ teaspoon crushed red pepper flakes

3 ½ cups (840 mL) low-sodium vegetable broth**

1 teaspoon kosher salt + more to taste

Freshly cracked black pepper to taste

Bouquet garni: 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine***

1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced

2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 ½ cups cooked cannellini beans)

1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)

1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)

Good-quality extra virgin olive oil (for finishing)

subheading: Gremolata:

1 loosely packed cup (12g) Italian flat-leaf parsley leaves

½ loosely packed cup (8g) fresh basil leaves

2 large garlic cloves, left whole and peeled

2 medium lemons (I prefer organic since we're using the peel)

Coarse or flaky sea salt

Directions at rainbowplantlife.com

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