# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 bunch kale, stems removed and leaves chopped (about 4 cups packed)
07 - 1 can (14 ounces) diced tomatoes, drained
→ Beans
08 - 2 cans (14 ounces each) cannellini beans, drained and rinsed
→ Liquids
09 - 4 cups low-sodium vegetable broth
10 - 1 cup water
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste
→ Garnish
16 - 1/2 cup freshly grated Parmesan cheese
17 - Extra virgin olive oil for drizzling
18 - Fresh parsley, chopped, optional
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 to 6 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add the chopped kale and sauté for 2 to 3 minutes until slightly wilted.
04 - Mix in the diced tomatoes, cannellini beans, vegetable broth, water, thyme, rosemary, bay leaf, and red pepper flakes if using.
05 - Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
06 - Remove bay leaf. For a creamier texture, use a potato masher to mash some of the beans directly in the pot.
07 - Season with salt and pepper to taste.
08 - Ladle soup into bowls. Top with grated Parmesan, a drizzle of olive oil, and fresh parsley if desired.
