White Bean & Kale Tomato Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 4 cloves garlic, (chopped)
• 2 (12-ounce) cans white cannellini beans, (drained and rinsed)
• 1 (28-ounce) can diced tomatoes
• 2 cups vegetable broth
• 1 bay leaf
• 1 tablespoon chopped basil leaves
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 3 packed cups chopped curly kale, (ribs removed)
• Kosher salt, (to taste)
• Freshly ground black pepper, (to taste)
• 1/2 cup grated Parmesan cheese (for serving (optional))

Instructions

1. 1

   Heat a large heavy-bottomed pot over medium heat, add the oil and heat through.

2. 2

   Add the onions and sauté, stirring occasionally, until they are soft and translucent, about 6 minutes. Add the garlic and continue to sauté for an additional minute.

3. 3

   Add the beans, tomatoes with the liquid from the can and vegetable broth. Stir in the bay leaf, basil, oregano and red pepper. Bring the soup to a boil then reduce the heat to medium-low and simmer, stirring occasionally, for about 45 minutes.

4. 4

   Add the kale and continue to simmer until the kale is tender, about an additional 10 minutes. Remove the bay leaf and discard. Season to taste with salt and pepper.

5. 5

   To serve: ladle into soup bowls and serve topped with Parmesan cheese.