White Bean and Kale Soup Shots with Thyme and Lemon

Drain and rinse the white beans. Dice the yellow onion, slice the carrot into thin half-moons, and slice the celery into similar thin pieces. Smash the garlic cloves with the flat of your knife and peel.

Strip the thyme leaves from the sprigs. Cut the lemon in half; juice one half and set the juice aside, then cut the remaining half into 4 thin rounds for garnish if desired.

Remove the tough center ribs from the kale leaves and roughly chop the greens.

Warm the olive oil in a stock pot or Dutch oven over medium heat. Add the smashed garlic and cook 1–2 minutes, until fragrant but not browned.

Add the diced onion, carrot, and celery. Cook 7–8 minutes, stirring with a wooden spoon, until the vegetables have softened and the onion is translucent.

Add the white beans, chicken broth, and thyme leaves to the pot. Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for 15 minutes, allowing the flavors to meld and the beans to begin breaking down slightly.

Add the chopped kale and stir well. Continue simmering 5–7 minutes, until the kale is tender but still a vivid green. Season with salt and black pepper.

Use an immersion blender directly in the pot (or transfer in batches to a countertop blender) and blend until smooth and velvety, about 1–2 minutes. Be careful with hot liquid — blend in vented bursts.

Stir in the fresh lemon juice. Taste and adjust seasoning with more salt or a squeeze of lemon if you'd like it brighter.

Ladle the warm soup into small shot glasses or espresso cups. Serve immediately with a tiny sprig of thyme or lemon round on top.