Tuscan Bean Soup
This vegetarian soup maintains its heartiness with its long list of robust vegetables and protein-packed beans.

Ingredients

  • 2tbsp


    Extra-Virgin Olive Oil

  • 1


    Oniondiced

  • 2


    Carrotsdiced

  • 2stalks


    Celerydiced

  • 1


    Zucchinidiced

  • 1


    Yellow Summer Squashdiced

  • 4cloves


    Garlicminced

  • 1/4tsp


    Crushed Red Pepper Flakes

  • 1/4tsp


    Dried Thyme

  • 1/2tsp


    Dried Rosemary

  • 1qt


    Vegetable Broth

  • 2cans


    Cannellini Beansdrained & rinsed

  • 1can


    Diced Tomatoes

  • 3cups


    Chopped Kale

  • 2tsp


    Salt

  • 1tsp


    Black Pepper

  • 1tbsp


    White Sugar

  • 1tbsp


    White Wine
Instructions
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes.
  3. Add the garlic, red pepper flakes, thyme and rosemary. Cook for 30 seconds.
  4. Stir in the broth, beans and tomatoes. Bring to a boil, then turn the heat down to low and add the kale. Cover the pot and simmer for 15 minutes.
  5. Using an immersion blender, partially puree the soup, leaving chunks of beans and vegetables for texture.
  6. Add the salt, pepper, sugar and vinegar.
  7. Adjust seasonings to taste and serve.