Name: Tuscan Bean Soup
Ingredients: 2 tbsp Extra-Virgin Olive Oil; 1 Onion (diced); 2 Carrots (diced); 2 stalks Celery (diced); 1 Zucchini (diced); 1 Yellow Summer Squash (diced); 4 cloves Garlic (minced); 1/4 tsp Crushed Red Pepper Flakes; 1/4 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1 qt Vegetable Broth; 2 cans Cannellini Beans (drained & rinsed); 1 can Diced Tomatoes; 3 cups Chopped Kale; 2 tsp Salt; 1 tsp Black Pepper; 1 tbsp White Sugar; 1 tbsp White Wine

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

Heat olive oil in a large pot over medium-high heat.
Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes.
Add the garlic, red pepper flakes, thyme and rosemary. Cook for 30 seconds.
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.
Using an immersion blender, partially puree the soup, leaving chunks of beans and vegetables for texture.
Add the salt, pepper, sugar and vinegar.
Adjust seasonings to taste and serve.