Tuscan White Bean & Kale Soup
1 tbsp olive oil
1/2 large yellow onion, diced (1 1/2 cups)
2 medium carrots, peeled and diced (3/4 cup)
2 large stalks celery, diced (1 1/4 cups)
3/4 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
4 cloves garlic, minced (2 tbsp)
1/4-1/2 tsp red pepper flakes, to taste
1 tbsp fresh rosemary or thyme, chopped (1 tsp dried)
1 tsp dried basil
3 cups vegetable broth
2 (15oz) cans white beans (cannellini) (3 1/2 cups cooked beans)
1 (15oz) can diced tomatoes
4 cups kale leaves, chopped (or spinach)
1 tbsp balsamic vinegar
3/4 cup full-fat coconut milk (or cashew cream)
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, 1/4 tsp salt and pinch of pepper. Cook until softened for about 5 minutes, stirring occasionally. Add tomato paste, garlic, red pepper flakes, rosemary (or thyme) and basil. Cook for 1 minute until fragrant.
Add the broth, beans, tomatoes, 1/2 tsp salt and pepper. Stir to mix and bring to a simmer. reduce heat to low, cover, and simmer for 15 minutes or until vegetables are fork-tender. Add kale and stir, turn off heat, and cover pot for 5 minutes. Once the kale is softened, stir in vinegar and coconut milk (or cashew cream). Taste and adjust as needed. More tomato paste for richness, coconut milk for creaminess, salt for overall flavour. Refrigerate for up to 3-4 days or freeze up to a month. Best to reheat in a pot on the stovetop.
From the Minimalist Baker website. I highly recommend checking out their website for recipes.