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Ingredients
  • 3 (15 oz) cans cannellini beans, divided
  • 4 cups vegetable broth, divided
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 2 sticks celery, diced
  • 4 cloves garlic, minced
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups chopped spinach or kale
  •  
  • 2 tablespoons fresh lemon juice
  • ¼ cup Parmesan cheese, plus more for serving
  • Garnish: chopped fresh parsley
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