Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups fresh kale or spinach, chopped
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 cup whole milk
  • ⅓ cup unsalted butter, melted
  • 1 large egg, beaten

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp salt, 1 tbsp fresh rosemary, and 1 tbsp fresh thyme.
  3. In a separate bowl, combine ⅓ cup melted unsalted butter, 1 cup whole milk, and 1 beaten large egg.
  4. Fold the wet ingredients into the dry ingredients until just combined; do not overmix.
  5. Spoon the batter into the muffin tin and bake for 18–22 minutes until the tops are golden brown and a toothpick comes out clean.
  6. Heat 2 tbsp extra virgin olive oil in a Dutch oven over medium heat.
  7. Add 1 diced medium onion, 2 diced medium carrots, and 2 diced celery stalks; sauté for 8–10 minutes until onions are translucent and carrots have softened.
  8. Stir in 4 cloves minced garlic and 1 tsp dried oregano, cooking for 60 seconds until fragrant.
  9. Pour in 6 cups vegetable broth and add 1 bay leaf; bring to a boil, then reduce heat to low and simmer for 10 minutes.
  10. Stir in 2 cans drained and rinsed cannellini beans.
  11. Use an immersion blender to pulse the soup 3–4 times, emulsifying some of the beans to create a creamy base while leaving others whole.
  12. Stir in 2 cups chopped fresh kale or spinach and simmer for 2 minutes until the greens are wilted.
  13. Remove the bay leaf and stir in 1 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper.