Tuscan white bean and Kale soup

  

Ingredients  

 

1 tbsp olive oil  

 

1 onion, diced  

 

2 medium carrots, diced 

 

2 medium celery stalks, diced

 

¼ tsp chili flakes  

 

½ tsp dried rosemary  

 

½ tsp dried thyme

 

6 cloves garlic, minced 

 

1 (14.5 oz) can diced tomatoes 

 

1 quart vegetable  stock  

 

2 (15.5 oz) cans cannellini beans, drained, and rinsed  

 

2 tsp balsamic vinegar 

 

2 tsp salt 

 

½ tsp black pepper  pdr

 

Parmesan cheese rind (optional) 

 

3 cups chopped kale 

 

Preparation 

 

1. In a large stock pot, heat the oil over a medium heat. Add the carrots, celery, onions, and sauté for 4 to 5 minutes. 

 

2. Add the chili flakes, thyme, rosemary, and minced garlic, and cook until fragrant. 

 

3. Add the vegetable broth, tomatoes, beans, salt, pepper, balsamic vinegar, and Parmesan rind, if using. 

 

4. Bring the soup to the boil, reduce the heat to medium-low and add the kale. 

 

5. Cover and cook for around 15-20 minutes (or until the kale has been fully cooked). 

 

6. Serve with Parmesan cheese and crusty bread (if you wish).

 

 

 

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