Tuscan White Bean Soup

6 servings

prepDrain and rinse 3 (15 oz) cans cannellini beans
2 tablespoons / 30 ml olive oil	Sauté onion in oil	Simmer 15 min, remove bay leaves	Blend half; recombine, adjust consistency	Add kale, simmer until wilted, serve
1 yellow onion, finely chopped	Sauté onion in oil
4 cloves garlic, minced	Add garlic, carrots, celery; sauté 10 min
2 large carrots, peeled and chopped
1 stalk celery, diced
1/3 cup / 80 ml white wine	Deglaze with wine, 5 min
3 (15 oz / 425 g) cans cannellini beans, drained and rinsed	Add beans, broth, tomato paste, seasonings
2.5 to 4 cups / 600 to 950 ml vegetable or chicken broth
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
2 cups chopped kale, stems removed

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