Easy Tuscan Bean Soup

• Vegan
• Gluten free

• Produce

  • 2 (14 ounce cans Cannellini beans
  • 2 Carrots, medium
  • 2 stalks Celery
  • 4 cloves Garlic
  • 3 cups Kale
  • 1/2 tsp Rosemary, dried
  • 1 Summer squash, yellow
  • 1/4 tsp Thyme, dried
  • 1 (14 ounce can Tomatoes, no-salt-added with juices
  • 1 qt Vegetable
  • 1 Yellow onion, medium
  • 1 Zucchini, medium

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1/4 tsp Red pepper flakes
  • 2 tsp Salt
  • 1 tbsp White sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 tbsp White wine vinegar

Found on thewanderlustkitchen.com

Description

Ingredients

• 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

Directions

• 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.