This hearty, rustic soup builds its flavor from garlic-infused olive oil, sweet scallions, carrots, and celery, all simmered until tender with rosemary, thyme, and a touch of red pepper flakes for warmth. Diced tomatoes and creamy cannellini beans form the base, with a portion of the beans mashed right in the pot to give the broth that signature velvety texture without any cream. Ribbons of lacinato kale wilt into the pot at the end, and a finishing splash of lemon juice brightens every spoonful. It's the kind of one-pot meal that tastes even better the next day, packed with fiber-rich beans and greens in every bowl. This version comes together easily for a vegetarian table, with a drizzle of good olive oil to finish it off.
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Heat the garlic-infused olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the scallions are wilted, about 6–8 minutes.
Stir in the dried rosemary, dried thyme, and red pepper flakes, if using, and cook until fragrant, about 1 minute.
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