Recipe Name Tuscan Bean and Kale Soup Submitted by lorijane.smith@yahoo.com Recipe Description A delicious and healthful addition to your soup rotation. Great for any time of the year. Quantity 0 Quantity Unit Prep Time (minutes) 1020 Cook Time (minutes) 20 Ready In (minutes) 1040

Ingredients Amount Measure Ingredient 2 2/3 tablespoons olive oil 1 small Onion, chopped 2 medium carrots, chopped 2 stalks small (5 celery, chopped 4 clove garlic crushed 1/2 teaspoon rosemary, dried 1/2 teaspoon thyme, dried 1 leaf bay leaf 4 cups Vegetable stock (low sodium used) 1 1/2 cup White Kidney (cannelli) beans, canned, 15 oz 10 1/2 ounces tomatoes crushed (28 oz can) 4 cups, chopped Kale, stemmed and chopped 1/2 dash salt, to taste 1/2 dash pepper, to taste Steps Sequence Step 1 Heat oil in a large saucepan over medium heat. Add the onion, carrots and celery and cook for 5 minutes, stirring occasionally. 2 Add the garlic, thyme, rosemary, and bay leaf and cook for 1 minute, until fragrant, stirring occasionally. 3 Stir in the stock, cannellini beans and tomatoes. Bring to boil and then reduce heat to low. 4 Add the kale and cover the saucepan with a lid. Allow to simmer for 15 minutes. Season with salt and pepper if desired. 5 Transfer 1/3 of the bean mixture to the food processor and pulse until creamy. 6 Return the pureed beans to the saucepan and stir to combine. 7 Place soup in bowls and enjoy!