Herb Olive Oil Soup for 4 Servings

Instructions:

1. Blend the herbs. Put the parsley, basil, lemon juice, salt, and 1/2 cup of olive oil into your blender. Process on high until the mixture is a smooth, vibrant green paste. Set this aside; it's the heart of your Herb Olive Oil Soup.
2. Sauté the base. Heat 1 tbsp of olive oil in your large pot over medium heat. Toss in the diced onion and carrot. Cook for 5-7 minutes until the onion is translucent and the carrots have softened.
3. Add aromatics. Stir in the minced garlic and dried oregano. Cook for just 60 seconds until the garlic smells fragrant but hasn't turned brown.
4. Simmer the beans. Pour in the rinsed cannellini beans and the vegetable broth. Bring it to a gentle simmer. Let it bubble softly for 15 minutes until the beans are tender and the flavors have married.
5. Add greens. Stir in the baby spinach or kale. Let them wilt for about 2 minutes until they are bright green and soft.
6. Puree the base. Use an immersion blender directly in the pot, or transfer the soup to a blender. Blend until the texture is velvety and smooth.
7. Bind the oil. With the blender on low, slowly stream in your prepared green herb oil. Blend for another 30 seconds until the soup turns a light, creamy green.
8. Final seasoning. Taste the soup. Add salt and black pepper as needed. Serve immediately while the aroma is strongest.