Easy Tuscan Bean Soup

This was a good weeknight meal and gets a 6.5. I like that it was healthy, but Jared didn't like the texture of the kale in it (though it didn't bother me). The recipe came from thewanderlustkitchen.com.

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced I used 3
• 2 stalks celery, diced I used 3
• 1 medium zucchini, diced
• 1 yellow summer squash, diced
• 4 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 quart vegetable (or chicken) broth
• 2 (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 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar
• 
  

Here's a link to the instructions:  http://thewanderlustkitchen.com/easy-tuscan-bean-soup/