Tuscan White Bean and Kale Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, 2 carrots, 2 celery stalks, all diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cans (15 oz) cannellini beans
• 6 cups broth
• 1 parmesan rind (optional)
• 1 bunch lacinato kale, sliced
• 1 tsp rosemary, 1/2 tsp chili flakes

Method

1. 1Sweat the onion, carrot, and celery in the oil for 10 minutes.
2. 2Add the garlic, rosemary, chili, and tomato paste and cook 2 minutes.
3. 3Add the beans, broth, and parmesan rind. Simmer 20 minutes.
4. 4Blend one cup of the soup and stir it back in for body.
5. 5Add the kale, cook 5 minutes, and finish with olive oil.