Saute for 5 minutes in two tablespoons of olive oil -
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 zucchini squash, diced
1 summer squash, diced
Add and saute for 1 minute -
4 garlic cloves, pressed
Add -
4 cups vegetable broth
2 14 oz. cans cannellini beans
1 14 oz. can Italian diced tomatoes
1 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
3 cups chopped kale
Bring soup to a boil, lower heat, and simmer 15 minutes.
Using an immersion blender, partially puree soup.
Add -
2 teaspoons salt
1 teaspoon pepper
1 tablespoon sugar
1 tablespoon vinegar
Serve topped with parmesan cheese.
Enjoy!
(makes 8 servings)