Name: Tuscan White Bean Extravaganza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp Olive oil; 1 large, chopped Onion; 2 medium, diced Carrots; 2, diced Celery stalks; 3, minced Garlic cloves; 1 (28 oz) can Canned crushed tomatoes; 4 cups Vegetable broth; 2 (15 oz) cans, rinsed and drained Canned cannellini beans; 1 sprig Fresh rosemary; 4 cups, roughly chopped Kale; to taste Salt; to taste Black pepper

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. 2. Add onion, carrots, and celery; sauté until softened, about 8-10 minutes. 3. Stir in minced garlic and cook for another minute until fragrant. 4. Add crushed tomatoes, vegetable broth, cannellini beans, and rosemary sprig. Bring to a simmer. 5. Reduce heat to low, cover, and cook for at least 15 minutes to allow flavors to meld. 6. Stir in chopped kale and cook until wilted, about 5 minutes. 7. Remove rosemary sprig. Season with salt and pepper to taste. 8. Serve hot.