Tuscan White Bean and Kale Soup

Ingredients (13)

• 2 (15 oz) cans cannellini beans, rinsed
• 1 bunch kale, stemmed and torn
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, sliced
• 1 (14 oz) can diced tomatoes
• 5 cups vegetable broth
• 1 tbsp chopped fresh rosemary
• 1/2 tsp red pepper flakes
• 3 tbsp olive oil
• 1 lemon
• Crusty bread for serving

Steps

1. Heat the oil in a pot and cook the onion, carrot and celery 8 minutes. Add garlic, rosemary and pepper flakes for 1 minute.
2. Add the tomatoes, broth and beans. Simmer 15 minutes.
3. Mash about a cup of the beans against the side of the pot to thicken the broth.
4. Stir in the kale and simmer 5 minutes until tender. Season with salt, pepper and a squeeze of lemon.
5. Serve with bread and good olive oil.