Makes 4 servings:

• 1 can cannellini beans, drained and rinsed
• kale - 1 large bunch, stemmed and coarsely chopped
• 1 lemon, juiced
• small onion, diced
• 2 garlic cloves, diced
• 1/2 cup carrots, diced
• 1 stalk celery, diced
• 4 cups veggie broth
• 1 tsp turmeric
• 1/4 tsp dried rosemary
• salt and fresh ground black pepper, to taste

In Instant Pot, turn on saute mode. Add 2 T of the veggie broth (or water) to the instant pot (or soup pot on stove). Once warm, add the diced onions and garlic and cook until slightly translucent.

While the onions and garlic are cooking, juice the lemon and massage into the kale very gently. Set aside.

Add the carrots and celery to the onions and cook until slightly soft.

Add to the Instant Pot or stove pot the rosemary, turmeric, and black pepper and cook until fragrant, about 2 minutes. Then, add the beans, the massaged kale, and remaining 4 cups of broth. Add salt to taste.

If using an instant pot, turn on the pressure mode and cook for 5 minutes. After making sure the steam has released, remove the lid. If cooking on the stove, bring the soup to a boil, then turn heat to low and allow to simmer for 20 minutes.

Taste and season as needed.