EASY TUSCAN BEAN SOUP

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 mediûm yellow onion, diced
• 2 mediûm carrots, diced
• 2 stalks celery, diced
• 1 mediûm zûcchini, diced
• 1 yellow sûmmer sqûash, diced
• 4 cloves garlic, pressed
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 qûart vegetable (or chicken) broth
• 2 (14 oûnce) cans cannellini beans, drained and rinsed
• 1 (14 oûnce) can no-salt-added diced tomatoes with jûices
• 3 cûps chopped kale, ribs removed
• 2 teaspoons salt
• 1 teaspoon freshly groûnd black pepper
• 1 tablespoon white sûgar
• 1 tablespoon white wine vinegar

Instrûctions

1. Heat 2 tablespoons of olive oil in a 6 qûart or larger Dûtch oven over mediûm-high heat. Add the onions, carrots, celery, zûcchini, and sqûash. Saûte for 4 minûtes.
2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.

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