Rustic Tuscan Bean Soup

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)