Tuscan White Bean & Kale Soup

Ingredients:

For the Soup:

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon red pepper flakes (adjust to taste)

6 cups vegetable broth (or chicken broth)

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

1 can (14.5 oz) diced tomatoes, with juice

4 cups kale, chopped (stems removed)

Salt and black pepper, to taste

Juice of 1 lemon (optional, for brightness)

For Serving:

Grated Parmesan cheese (optional)

Crusty bread or croutons

Instructions:

1. Sauté Vegetables:

In a large pot, heat the olive oil over medium heat.

Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Add the minced garlic, thyme, rosemary, and red pepper flakes. Cook for an additional minute until fragrant.

2. Add Broth and Beans:

Pour in the vegetable broth and add the rinsed white beans and diced tomatoes (with their juice).

Bring the mixture to a boil, then reduce the heat to a simmer.

3. Cook the Soup:

Let the soup simmer for about 15-20 minutes to allow the flavors to meld.

Stir in the chopped kale and cook for an additional 5-10 minutes, or until the kale is tender.

4. Season and Serve:

Season the soup with salt and black pepper to taste. If desired, stir in the lemon juice for added brightness.

Serve hot, topped with grated Parmesan cheese and alongside crusty bread or croutons.

Tips:

Storage: This soup keeps well in the fridge for 3-4 days and can be frozen for up to 3 months.

Variations: Feel free to add other vegetables like zucchini, bell peppers, or potatoes for extra nutrition.

Enjoy this delicious and healthy Tuscan White Bean & Kale Soup! It’s perfect for any time of year but especially comforting in the cooler months.