Tuscan White Bean Soup

In a large, deep pot over medium heat, add the Oil (2 Tbsp) to heat.

Add the Red Onion (1) , Celery (4 stalks) , Carrot (1) , Salt (to taste) and Ground Black Pepper (to taste) . Stir together and allow to sauteé for about 8 minutes, until the onions are translucent and the carrots are softened.

Add in the Garlic (5 cloves) , and stir to combine. Cook for another 5 minutes until the garlic is fragrant and the veggies begin to look caramelized.

Add in the Italian Seasoning (1 Tbsp) and Cannellini White Kidney Beans (2 cans) , and stir to combine.

Pour in the Vegetable Broth (4 cups) and stir again.

Remove 2 cups of the soup (with veggies in it - just scoop two cups out), and add to your blender. Add Water (1/2 cup) to that mix, and blend until completely smooth). Pour this mix back into your soup, and stir to combine.

Stir in the Kale (1 cup) and Lime (1) . The residual heat will help to add heat to all of these.