HEAT OIL IN 6 QT PAN OVER MED-HIGH HEAT. ADD INGREDIENTS BELOW. SAUTE FOR 4 MIN.
extra virgin olive oil
yellow onion, diced
yellow summer squash, diced
ADD BELOW INGREDIENTS. COOK 30 SECONDS.
red pepper flakes
STIR IN BROTH, BEANS, TOMATOES. BRING TO BOIL, TURN HEAT DOWN TO LOW.
vegetable or chicken broth
cannellini beans, drained and rinsed (14 oz)
diced tomatoes with juices (14 oz)
ADD KALE. COVER POT. SIMMER 15 MINUTES.
kale, chopped ribs removed
USE IMMERSION BLENDER TO PARTIALLY PUREE SOUP, LEAVING SOME CHUNKS OF BEANS & VEGETABLES FOR TEXTURE. ADD THE FOLLOWING:
ground black pepper
white wine vinegar
SERVE TOPPED WITH PARMESAN CHEESE AND A SIDE OF CRUSTY BREAD
How To Make
Note: If you don't have an immersion blender, spoon transfer small amounts to a counter top blender and puree.
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