Ingredients

The following ingredients have 9 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion (diced)
  • 2 medium carrots (diced)
  • 2 stalks celery (diced)
  • 1 medium zucchini (diced)
  • 1 yellow summer squash (diced)
  • 4 cloves garlic (pressed)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 quart vegetable (or chicken broth)
  • 2 14 ounce cans cannellini beans, drained and rinsed
  • 1 14 ounce can no-salt-added diced tomatoes with juices
  • 3 cups chopped kale (ribs removed)
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white sugar
  • 1 tablespoon white wine vinegar

Instruction

  • Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
  • Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
  • Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
  • Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
  • Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
  • Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.