Ingredients

• 1 generous tablespoon olive oil*
• 1 large sweet onion (or yellow onion or leek), diced
• 3 sticks of celery, diced
• 3 medium carrots, diced
• 6 garlic cloves, chopped finely
• ½ teaspoon crushed red pepper flakes
• 3 ½ cups (840 mL) low-sodium vegetable broth**
• 1 teaspoon kosher salt + more to taste
• Freshly cracked black pepper to taste
• Bouquet garni: 2 bay leaves + 1 large sprig of sage + 1 large or 2 small sprigs rosemary, tied tightly together with kitchen twine***
• 1 medium Yukon gold potato (about 6 ounces or 170g), peeled and finely diced
• 2 (15-ounce/425g) cans of cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans)
• 1 (14 ounce/400g) can artichoke hearts, drained and chopped finely (optional)
• 1 small head of lacinato kale, center rib removed and shredded (about 1 small bunch)
• Good-quality extra virgin olive oil (for finishing)

Instructions