Ingredients

2 tbsp olive oil
1 medium onion, chopped
2 carrots, diced
3 garlic cloves, minced
1 tsp dried thyme
1/4 tsp red pepper flakes (optional)
5 cups vegetable or chicken broth
2 cans white beans (cannellini or great northern), drained and rinsed
2 cups sweet corn kernels (fresh or frozen)
4 cups kale, stemmed and chopped
1 parmesan rind (optional)
1 tsp salt
1/4 tsp black pepper
1/2 lemon, juiced

Steps

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook until softened, about 6 minutes. Stir in the garlic, thyme, and red pepper flakes and cook 1 minute until fragrant.
• Add the broth, white beans, corn, parmesan rind, salt, and pepper. Bring to a boil, then reduce heat and simmer about 15 minutes.
• Optional: remove about 1 cup of beans and broth, mash roughly with a fork, and stir back into the pot to thicken slightly.
• Stir in the kale and simmer just until wilted and tender, about 5 minutes.
• Remove the parmesan rind if used. Stir in the lemon juice, taste, and adjust salt and pepper. Ladle into bowls.

Serves 4
Note: this soup keeps well and thickens further in the fridge; thin with extra broth when reheating.