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

Instructions

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