Brothy Beans and Greens Soup

In a large stock pot, heat the olive oil (0.25 cup) over low heat and sweat the onion (1) for 5 minutes. Then add the shallot (1 large) and cloves (5 garlic) and sweat for 5 minutes longer. Turn up the heat to low-medium and add the stalks (3 celery), cooking for another 5 minutes. Pour in the lemon juice (0.25 cup), stirring and scraping any browned bits from the bottom of the pot into the mixture. Start 5m timer

Next, add the sea salt (1 tbsp), black pepper (1 tsp), leaves (2 bay), dried thyme (0.5 tsp), dried basil (1 tsp), and vegetable broth (10 cups). Increase the heat to medium and bring to a gentle boil. Then reduce the heat and simmer for 15 minutes. Start 15m timer

Finally, add the white beans (4 cups) and cups kale (6 packed), and simmer until the kale is bright green and tender, about 3-5 minutes. Start 5m timer

Serve hot with an optional twist of [black pepper] and a sprinkle of [vegan parmesan].