Name: Tuscan White Bean & Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp Olive oil; 1 large, diced Yellow onion; 2 medium, diced Carrots; 2, diced Celery stalks; 4, minced Garlic cloves; 6 cups Vegetable broth; 2 cans (15 oz each), rinsed Canned cannellini beans; 1 can (14.5 oz), undrained Diced tomatoes; 1 Bay leaf; 1 tsp Dried oregano; 4 cups, chopped Fresh kale; to taste Salt; to taste Black pepper

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 8-10 minutes. 2. Add minced garlic and cook for another minute until fragrant. 3. Pour in vegetable broth, diced tomatoes, rinsed cannellini beans, bay leaf, and oregano. Bring to a simmer. 4. Reduce heat to low, cover, and cook for at least 20 minutes to allow flavors to meld. 5. Stir in the chopped kale and cook until wilted, about 5 minutes. 6. Remove bay leaf. Season with salt and pepper to taste before serving.