Tuscan Bean Soup

Ingredients

• 1 tbsp coconut oil
• 1 yellow onion (, chopped)
• 3 carrots (, chopped)
• 4 celery stalks (, chopped)
• 3 cloves garlic (, minced)
• 1 tsp fresh thyme (, minced)
• 1 tsp fresh rosemary (, minced)
• 1/4 tsp red pepper flakes
• 3 tomatoes (, chopped)
• 1 zucchini (, quartered and sliced into 1/2-inch pieces)
• 3 to 4 cups of water
• 3 cups cooked cannellini beans ((or 2 15oz cans), rinsed and drained)
• fine sea salt
• 3 cups lacinato kale (, ribs removed and leaves coarsely chopped)
• freshly ground black pepper

Instructions

1. 1

   In a large Dutch oven, melt the coconut oil over medium heat and saute the onion, carrots, and celery until tender.

2. 2

   Add the garlic, thyme, rosemary, and red pepper flakes and saute for another minute, just until fragrant.

3. 3

   Add the tomatoes and zucchini and saute for 5 minutes to soften them.

4. 4

   Add 3 cups of the water along with the beans and 1tsp salt.

5. 5

   Bring the soup to a boil.

6. 6

   Lower the heat and stir in the kale, then cover and simmer for 15 minutes.

7. 7

   Season with black pepper and use an immersion blender to puree the soup. You want to add creaminess while still leaving some texture.

8. 8

   If the soup is too thick, add some of the remaining 1 cup water.

9. 9

   After you have reached your desired texture, season with salt.

10. 10

    Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.