Torrie’s Tuscany Bean Soup

An awesome soup recipe for cold weather, for a hearty meal, or just to soothe your soul!! Enjoy!!!

Ingredients

  • 2 TBSP Extra Virgin Olive Oil
  • 1 medium yellow onion (diced)
  • 4 medium carrots (diced)
  • 4 stalks of celery (diced)
  • 2 medium zucchini (diced)
  • 4 cloves garlic (pressed)
  • ¼ tsp red pepper flakes
  • ¼ tsp dried thyme
  • ½ tsp rosemary
  • 1qt broth (your choice or use water)
  • 2 cans cannellini beans
  • 1 can diced tomatoes
  • 3 cups chopped kale (remove the spines/ribs)
  • Salt and pepper (to taste)
  • Grated Parmesan cheese (topping)

Directions

  1. Heat olive oil in a 6qt dutch oven over medium heat. Add the onions, carrots, celery, and zucchini. Saute for approx 4 minutes
  2. Add the garlic, red pepper flakes, thyme, and rosemary
  3. Stir in the broth. Add beans and tomatoes. Bring to a boil, then turn heat down to low/simmer and add the kale
  4. Add the salt and pepper
  5. Cover and let simmer for approx 1 hour, stirring occasionally
  6. Serve with parmesan cheese on top and artisan bread on the side (see recipe for the artisan bread above)

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