# List of ingredients:
→ Beans & Broth
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 - 2 cans (15 ounces each) cannellini beans, drained and rinsed or 3 cups cooked cannellini beans
07 - 4 cups vegetable broth or chicken broth
08 - 1 cup water
→ Vegetables & Herbs
09 - 1 can (14 ounces) diced tomatoes, with juice
10 - 1 small bunch Tuscan kale (lacinato), stems removed and leaves chopped
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, to taste
16 - Freshly ground black pepper, to taste
→ Finishing
17 - 1 tablespoon lemon juice
18 - 2 tablespoons chopped fresh parsley
19 - Freshly grated Parmesan cheese, for serving; omit for vegan option
# How to make it:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 6 to 8 minutes or until vegetables are softened.
02 - Stir in the minced garlic and cook for 1 minute until aromatic.
03 - Add drained cannellini beans, diced tomatoes with juice, dried thyme, dried rosemary, bay leaf, and crushed red pepper flakes. Mix thoroughly.
04 - Pour in vegetable broth and water. Stir and bring to a boil over high heat.
05 - Once boiling, reduce heat to low and simmer, uncovered, for 20 minutes to blend flavors.
06 - Add chopped Tuscan kale to the pot and simmer for 5 to 7 minutes until wilted and tender.
07 - Remove bay leaf. Stir in lemon juice and chopped parsley. Adjust seasoning with salt and freshly ground black pepper.
08 - Ladle hot soup into bowls and finish with freshly grated Parmesan cheese, if desired.
