tuscan bean soup

Ingredients

• HEAT OIL IN 6 QT PAN OVER MED-HIGH HEAT. ADD INGREDIENTS BELOW. SAUTE FOR 4 MIN.
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 medium yellow summer squash, diced
• ADD BELOW INGREDIENTS. COOK 30 SECONDS.
• 4 cloves garlic, pressed
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• STIR IN BROTH, BEANS, TOMATOES. BRING TO BOIL, TURN HEAT DOWN TO LOW.
• 1 quart vegetable or chicken broth
• 2 cans cannellini beans, drained and rinsed (14 oz)
• 1 can diced tomatoes with juices (14 oz)
• ADD KALE. COVER POT. SIMMER 15 MINUTES.
• 3 cups kale, chopped ribs removed
• USE IMMERSION BLENDER TO PARTIALLY PUREE SOUP, LEAVING SOME CHUNKS OF BEANS & VEGETABLES FOR TEXTURE. ADD THE FOLLOWING:
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar
• SERVE TOPPED WITH PARMESAN CHEESE AND A SIDE OF CRUSTY BREAD