Amazing
Servings |
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Ingredients
- 2 Tbl extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 Stalks celery, diced
- 1 medium zucchini, diced
- 1 yellow summer squash, diced
- 4 Cloves garlic, pressed
- 1/4 Tsp red pepper flakes
- 1/4 Tsp dried thyme
- 1/2 Tsp dried rosemary
- 1 Qt vegetable (or chicken) broth
- 4 (14 ounce) cans cannellini beans, drained and rinsed
- 1 (14 ounce) can no-salt-added diced tomatoes with juices
- 3 Cups chopped kale, ribs removed
- 2 Tsp salt
- 1 Tsp freshly ground black pepper
- 1 Tbsp white sugar
- 1 Tbsp white wine vinegar
Ingredients
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Instructions
- Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.
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