Lemony White Bean Soup

Ingredients

For 4 servings

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2-3 garlic cloves, minced
• 1/4 teaspoon red chili flakes
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 3 cans (14 oz / 400 g) cannellini beans, drained and rinsed
• 2 tablespoons tahini
• 5 cups (1.25 liters) vegetable stock
• Juice of 1 small lemon (about 2-3 tablespoons)
• 2 caups (75 g) Tuscan kale (cavolo nero)
• Salt and freshly ground black pepper to taste