Tuscan Bean Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Zucchini

  Summer squash, includes skin, raw

  ½ large or 162g

• Squash

  Summer, all varieties, raw

  ½ large or 162g

• Garlic

  Raw

  2 clove or 6g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Thyme

  Spices, dried

  ⅛ tsp, ground or 0.2g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• White beans

  Mature seeds, canned

  1 cup or 262g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Kale

  Raw

  1 ½ cup, chopped or 101g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sugar

  White, granulated sugar

  ½ tbsp or 6g

• Vinegar

  Distilled

  ½ tbsp or 7g

Directions

1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread. *Alternatively, transfer small amounts to a counter top blender and puree as desired.