Recipe: Tuscan Kale & Bean Soup

Setting the scene:

Get out the veggies; this soup is amazing. I just spent five days in New York City eating my heart out and while every bite of pizza was well worth the indulgence, I was desperately craving a healthy, home cooked meal when I finally arrived home. However, in my book. healthy isn't synonymous with salad. While I do love a good salad, I'm definitely not one of those salad-for-every-meal type of people, and this hearty and healthy soup is just what I need.

Time: 45 (25 minutes prep; 20 minutes cook)

Serves: 6-8

Recipe Below Adapted From: The Wanderlust Kitchen

Ingredients:

1-2 tablespoons olive oil (who really measures olive oil anyway)

1 large yellow onion

3 fat carrots (or 5 small carrots), diced

2 celery stalks, diced

1 large green zucchini, diced

1 large yellow squash, diced

4-6 garlic cloves, pressed

dash of red pepper flakes

2 teaspoons fresh thyme

2 tablespoons fresh rosemary, minced

1 quart (32 oz) chicken (or vegetable) broth

2 cans (28 oz total) butter (cannellini) beans, drained and rinsed

1 can (14 oz total) diced tomatoes

4-6 cups chopped Tuscan kale

Freshly grated Parmesian cheese, to top

ground pepper and salt to taste, to top

Directions:

1. Heat olive oil in a cast iron pot over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.

2. Add the garlic, red pepper flakes, thyme, and rosemary. Cook 2 minutes.

3. Stir in the broth, beans, and tomatoes. Bring to a boil and then turn the heat down to a high simmer and add the chopped kale. Cover the pot and simmer for 15-20 minutes.

4. Using an immersion blender, partially puree the soup, leaving some chunks of beans vegetables for texture.

5. Serve and top with fresh grated Parmesan, salt, and pepper with a few slices of a rustic baguette on the side for dipping.