Tuscan Bean Soup

Ingredients

• 2 (400 g / 14 oz) cans diced tomatoes
• 4 (400 g / 14 oz) cans cannellini beans
• 5 celery sticks
• 6 carrots
• 2 onions
• 4 garlic cloves
• 1 1/2 tbsp dried thyme
• 1 1/2 tbsp parsley
• 6 cups vegetable stock ((1 1/2 liter))
• 3 cups chopped kale
• 1 tsp vegetable oil
• salt
• pepper

Instructions

1. 1

   Prepare the ingredients by dicing the onion and garlic. Cut the carrots and celery into bite sized pieces, and drain and rinse the canned beans.

2. 2

   Heat the vegetable oil in a large stockpot on medium heat. Add the onion, and sauté for a few minutes until the onion is soft and translucent. Then, add the finely diced garlic and sauté for another minute.

3. 3

   Add diced carrots and celery, and saute for 2-3 minutes to allow the vegetables to warm up slightly. Then, add the canned tomatoes, vegetable stock, thyme, parsley and beans (drained and rinsed).

4. 4

   Bring the soup to a boil on medium to high heat, then bring it down to a simmer on medium heat. Leave it to simmer for about 10 minutes, or until the vegetables have softened.

5. 5

   Then, add washed and roughly chopped kale. Leave the kale to cook for a minute or two to allow it to wilt in the liquid. Add salt and pepper to taste, then serve the soup while it’s hot.