Easy Tuscan Bean Soup

By Stef -

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/

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