In olive oil, saute 1 sliced onion, 5 cloves garlic, 2 diced carrots and 2 diced celery branches. Add 2 cups white beans, 1 tsp @ClubHouseCanada rosemary, 2 @ClubHouseCanada bay leaves, zest of 1⁄2 lemon, 1⁄4 cup nutritional yeast, salt and pepper.
Puree 1 cup of white beans and add it to the mixture alongside with 4 cups vegetable broth. Bring the soup to a boil and let it simmer for 15 minutes.
Meanwhile, cut 2 slices of sourdough bread into cubes. Toss in garlic-infused olive oil and sprinkle some salt. Bake in a single layer at 375 ̊F for 20 minutes until the croutons are golden.
Once the soup is done simmering, add 4 sliced kale leaves and let it cook for a couple of minutes. Remove the bay leaves. Taste and adjust seasoning.
Serve with a generous number of garlic croutons and a crack of black pepper.