🥕 Ingrédients

• Broth:Vegetable or chicken broth both work well in this recipe. Use a good quality broth with good flavour for the best taste.

👨‍🍳 Instructions

1. Heat the olive oil in a large pot over medium heat. Add the shallots and a pinch of salt, cooking for 1–2 minutes until softened. Add the garlic and cook for another minute, stirring often.
2. Add the chopped carrot and celery, and cook for 3–4 minutes over medium-high heat until the vegetables begin to soften.
3. Stir in the cannellini beans, rosemary, herbes de Provence, chili flakes (if using), and vegetable broth.
4. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
5. Remove the rosemary sprig if using, then transfer about one-third of the soup to ablenderand blend until smooth (or use a handblenderdirectly in the pot). Return the blended portion to the pot and stir to combine.
6. Add the kale and cook for 1–2 minutes until wilted. Season with salt and pepper to taste.