Tuscan White Bean Soup

A hearty Italian soup of creamy cannellini beans, kale, garlic, and tomato simmered in a rosemary-scented broth.

• 2 tbsp olive oil
• 1 whole onion, diced
• 2 whole carrots, diced
• 3 clove garlic, minced
• 800 g canned cannellini beans, drained
• 400 g canned chopped tomatoes
• 1 l vegetable broth
• 1 sprig fresh rosemary
• 2 cup kale, stems removed and chopped
• 1 pinch salt and pepper

Method

1. Heat olive oil in a large pot over medium heat. Add onion and carrots and cook until softened, about 6 minutes.
2. Stir in garlic and rosemary and cook for 1 minute until fragrant.
3. Add beans, tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer for 20 minutes.
4. Mash a few beans against the side of the pot to thicken the broth.
5. Stir in kale and cook until wilted, about 5 minutes. Season with salt and pepper and serve.