2 tablespoons extra virgin olive oil
1 medium yellow onion, diced*
2 medium carrots, diced*
2 stalks celery, diced*
1 medium zucchini, diced*
1 yellow summer squash, diced*
4 cloves garlic, pressed
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 litre vegetable (or chicken) broth
2 (400g) cans cannellini beans, drained and rinsed
1 (400g) can diced tomatoes with juices
3 cups chopped kale, ribs removed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon white sugar
1 tablespoon white wine vinegar
* To Help with the dicing we suggest the Prepworks Fruit & Vegetable Chopper.
Heat 2 tablespoons of olive oil in a 5 Litre Dutch Oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
Use an Stick Blender to partially puree the soup, leaving some chunks of beans vegetables for texture.
Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
Serve topped with Parmesan cheese and a side of crusty bread.