Tuscan White Bean Soup

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cup s vegetable broth
• 4 cup s chopped kale, stems removed
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• salt and pepper to taste
• crusty bread, for serving

Steps

1. 1

   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6 minutes.

2. 2

   Add garlic, rosemary, thyme, and red pepper flakes. Cook 1 minute.

3. 3

   Mash half the beans with a fork and add to the pot along with the whole beans.

4. 4

   Pour in diced tomatoes and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes.

5. 5

   Add kale and cook another 5 minutes until wilted and tender.

6. 6

   Season with salt and pepper. Serve with crusty bread.