• 1 tablespoon olive oil
• 1/4 red onion, diced
• 2 teaspoons minced garlic
• 1 tablespoon Bay Leaf Black Pepper Meyer Lemon Paste 
• 1 teaspoon Savory 
• 2 cups cooked white beans
• 4 cups stock, chicken or vegetable
• 1 cup small diced zucchini
• 1/2 cup kale, cut chiffonade
• 1/2 cup cherry tomatoes, cut in half
• 1 teaspoon Kosher Salt Diamond Crystal 
• 1/3 cup shaved parmesan cheese

In a 6-8 qt soup pot over medium-high heat, add the olive oil and onion.

Sauté until translucent, then add the garlic, lemon paste and savory. Stir until fragrant, about 1 minute.

Next add the cooked beans, and stock. Bring to a simmer and then add the zucchini and cook until tender.

Adjust seasonings to taste. Add the kale and tomatoes and simmer until just wilted. Serve immediately to maintain the bright color and texture of the vegetables.

Garnish soup with parmesan cheese and enjoy with your favorite crusty bread.