Tuscan White Bean and Kale Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans cannellini beans, drained and rinsed
• 8 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon red pepper flakes
• to taste salt and pepper

• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Method

1. 01
   Heat olive oil in a large pot over medium heat.
2. 02
   Add the diced onion and sauté for 5 minutes until translucent.
3. 03
   Stir in the minced garlic and cook for another minute until fragrant.
4. 04
   Add the cannellini beans, vegetable broth, dried thyme, rosemary, and red pepper flakes to the pot. Stir well.
5. 05
   Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 20 minutes to allow flavors to meld.
6. 06
   Add the chopped kale to the pot and cook for another 10 minutes until the kale is tender.
7. 07
   Season with salt and pepper to taste.
8. 08
   Serve hot, garnished with grated Parmesan cheese and chopped parsley if desired.