tuscan bean soup

Ingredients For tuscan bean soup

• HEAT OIL IN 6 QT PAN OVER MED-HIGH HEAT. ADD INGREDIENTS BELOW. SAUTE FOR 4 MIN.
• 2 Tbsp

  extra virgin olive oil
• 1 md

  yellow onion, diced
• 2 md

  carrots, diced
• 2 stalk

  celery, diced
• 1 md

  zucchini, diced
• 1 md

  yellow summer squash, diced
• ADD BELOW INGREDIENTS. COOK 30 SECONDS.
• 4 clove

  garlic, pressed
• 1/4 tsp

  red pepper flakes
• 1/4 tsp

  dried thyme
• 1/2 tsp

  dried rosemary
• STIR IN BROTH, BEANS, TOMATOES. BRING TO BOIL, TURN HEAT DOWN TO LOW.
• 1 qt

  vegetable or chicken broth
• 2 can

  cannellini beans, drained and rinsed (14 oz)
• 1 can

  diced tomatoes with juices (14 oz)
• ADD KALE. COVER POT. SIMMER 15 MINUTES.
• 3 c

  kale, chopped ribs removed
• USE IMMERSION BLENDER TO PARTIALLY PUREE SOUP, LEAVING SOME CHUNKS OF BEANS & VEGETABLES FOR TEXTURE. ADD THE FOLLOWING:
• 2 tsp

  salt
• 1 tsp

  ground black pepper
• 1 Tbsp

  white sugar
• 1 Tbsp

  white wine vinegar
• SERVE TOPPED WITH PARMESAN CHEESE AND A SIDE OF CRUSTY BREAD