Tuscan White Bean & Kale Soup

• 2 cans (15 oz each) canned cannellini beans
• 4 cups, chopped kale
• 1 can (14 oz) canned diced tomatoes
• 1, diced yellow onion
• 2, diced carrot
• 4 cloves, minced garlic
• 5 cups vegetable broth
• 1 tsp dried rosemary
• 3 tbsp olive oil

Instructions

1. Heat olive oil in a pot. Cook the onion and carrot 6 minutes.
2. Add the garlic and rosemary; stir 1 minute.
3. Add the beans, tomatoes, and broth. Simmer 15 minutes.
4. For a creamier body, mash some of the beans against the side of the pot or blend a ladleful and stir it back in.
5. Stir in the kale and cook 5 minutes until tender. Season and finish with a drizzle of olive oil.

Tips

• Mashing a portion of the beans thickens the soup naturally without any cream.
• A parmesan rind simmered in the broth adds savory depth if you eat dairy.

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