Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 quart vegetable broth ((or chicken))
  • 28 oz cannellini beans, drained and rinsed (2 - 14-ounce cans)
  • 28 oz diced tomatoes with juices (2 - 14-ounce cans)
  • 3 cups fresh kale, ribs removed and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Add the onions, carrots, and celery. Saute for about 4 minutes.
  • Add the garlic, red pepper flakes, thyme, bay leaf and rosemary. Cook another 1 minute.
  • Stir in the broth, beans, tomatoes, salt, and pepper. Bring the contents to a boil, then turn the heat down to low and simmer. Cover the pot and simmer for 15 minutes.
  • Add the kale and simmer another 10 minutes.
  • Remove the bay leaf. Use an immersion blender to partially puree the soup, leaving some chunks of beans vegetables for texture.
  • Taste and adjust seasonings as needed.
  • Serve topped with Parmesan