Tuscan Cannellini Bean 

And Vegetable Soup

Yield: 6 Two Cup Servings

This is a perfect Fall/Winter Soup, packed with vegetables, Green Kale -Hardy, with a  spicy touch! Than  finished perfectly with some White Wine Vinegar! I can see the hills of Tuscany.

Ingredients:

2 tablespoons extra virgin olive oil

1 medium yellow onion, diced

2 medium carrots  dice

2 stalks celery,  dice

1 medium zucchini, diced

1 yellow summer squash, diced

4 cloves garlic, pressed

1/4 teaspoon red pepper flakes

1/4 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 quart vegetable broth (store bought, or homemade with "Better Than Bouillon"

1 (14 ounce) can no-salt-added diced tomatoes with juices

2 (14 ounce) cans cannelloni beans, drained and rinsed

3 cups chopped Kale, ribs removed ( if you prefer you can use, Spinach, Chard, or Escarole)

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon white sugar

1 tablespoon White Wine Vinegar.

Method:

-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. Sauté for about 4 minutes

-Add the garlic, red pepper flakes, thyme and rosemary. Cook about 30 seconds.

-Stir in the vegetable broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down low and add the chopped Kale ( or whatever greens you are using). Cover the pot and simmer for 15 minutes and at this point

-If you have an immersion blender, partially puree the soup, leaving chunks of beans and vegetables for texture - alternatively, if you don't have an immersion blender  transfer small amounts to a counter top blender and puree as desired. I only puree  half of the soup- I think this is a good balance! 

-Add the salt, pepper, sugar and vinegar. Taste and adjust seasonings as needed.

Served with shaved Parmesan and a side of crusty country bread.

Enjoy with a nice bottle of Italian Red

Chef Ed