Tuscan White Bean & Kale Soup

Ingredients

• 2 cans (15 oz each) Cannellini Beans
• 1 bunch Curly Kale
• 1 can (14.5 oz) Diced Tomatoes
• 4 cups Vegetable Broth
• 1 whole Yellow Onion
• 4 cloves Garlic
• 2 sprigs Fresh Rosemary
• 1 tsp Dried Oregano
• 2 tbsp Olive Oil
• ¼ tsp Red Pepper Flakes
• 1 tbsp Lemon Juice

1. 1Heat olive oil in a large pot over medium heat. Sauté onion for 4 minutes until softened.
2. 2Add garlic, rosemary, oregano, and red pepper flakes. Stir for 30 seconds.
3. 3Pour in vegetable broth and diced tomatoes. Bring to a simmer.
4. 4Add cannellini beans. Simmer for 10 minutes.
5. 5Add chopped kale and cook 5–7 minutes until tender. Remove rosemary sprigs.
6. 6Stir in lemon juice. Season with salt and pepper. Serve with a drizzle of olive oil.