Add ¼ cup of vegetable broth to a medium soup pot and add ½ cup shallots and sweat them over low heat for 10 minutes to release their flavor.
Raise the heat to medium and stir in the garlic. Sauté for 30 seconds.
Add the carrots, thyme and rosemary. Mix well. Add the kale, beans and 4 cups broth.
Bring the soup to simmer. Cook for an additional 15 minutes until the carrots are tender.
2 Tbsp. lemon juice (juice of 1 lemon).
Remove from the heat and stir in ½ cup fresh basil.
Serve in individual bowls and top off with hemp parmesan if desired.
Italian white bean soup is a wonderful opportunity to use kale; however, if you are not a fan, you can substitute chopped spinach. To do this, allow the carrots to simmer in the pan until they become soft and then add the beans and spinach and cook for an additional 5 minutes rather than the 15 for kale.
This soup is best with fresh thyme and rosemary. If you decide to use dried herbs use 1/3 the amount as dried are more concentrated. This means use 1 teaspoon rather than 1 tablespoon.