Tuscan White Bean & Kale Soup

• 2 cans (15 oz each) - Cannellini beans (canned)
• 1 large bunch - Lacinato kale
• 5 cloves - Garlic cloves
• 1 medium - Yellow onion
• 2 medium - Carrots
• 6 cups - Vegetable broth
• 3 tbsp - Extra virgin olive oil
• 1 tbsp - Italian seasoning
• 0.25 tsp - Red pepper flakes
• 1 piece - Parmesan rind (optional)

Instructions

1. 1

   Heat olive oil in a large Dutch oven over medium heat

2. 2

   Dice onion and carrots. Mince garlic. Sauté for 5 minutes until softened

3. 3

   Add Italian seasoning and red pepper flakes. Cook 1 minute until fragrant

4. 4

   Add drained beans, vegetable broth, and Parmesan rind if using

5. 5

   Bring to a boil, then reduce to a simmer for 15 minutes

6. 6

   Remove stems from kale and roughly chop leaves. Add to pot

7. 7

   Simmer another 5-7 minutes until kale is tender

8. 8

   Remove Parmesan rind. Season with salt and pepper. Serve with crusty bread