3 tbsp extra-virgin olive oil, 1 medium/large yellow onion, finely chopped, 2 carrots, finely chopped, 2 ribs celery, finely chopped
Stir-fry with 1/2 tsp of the salt and 10 twists black pepper until translucent. 6-10 minutes.
4 cloves garlic, minced
Stir-fry until fragrant. 30 seconds.
1 can chopped tomatoes
Stir and cook until bubbling.
4 cups vegetable broth, 3 cups water, 2 bay leaves, 1 tsp dried oregano, 1/4 tsp red pepper flakes
Raise heat to medium-high. Gently simmer 10 minutes, stirring occasionally.
Blend 1 1/2 cups of the soup (avoiding bay leaves) with 3/4 cup of drained beans. Pour the blended mixture back into the soup.
2 cans cannellini beans, rinsed and drained, 1 cup small pasta, 2 cups kale, ribs removed, 1/4 cup parsley
(Remaining beans.) Cook 20 minutes or until pasta and greens are tender. Stir often to prevent sticking. Remove from heat. Discard bay leaves.
1 tbsp lemon juice
Add lemon juice, remaining tablespoon olive oil and remaining 1/4 tsp salt. Stir in. Garnish as desired.