Tuscan Bean Soup

This recipe is adapted from Wanderlust Kitchen's "Easy Tuscan Bean Soup." (Not that this one is any less easy!) I am not a big fan of zucchini or summer squash (not to mention it isn't in season), so I increased the other veggies to compensate. Also, I prefer fewer seasonings than the original recipe.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 3 stalks celery, 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 (or more) cups chopped kale, ribs removed
• 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon white sugar
• 1 teaspoon white wine vinegar

Instructions

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

http://thewanderlustkitchen.com/easy-tuscan-bean-soup/