Tuscan White Bean Soup

Ingredients

• 3 (15 oz) cans cannellini beans, drained and rinsed
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• 1/3 cup pinot grigio
• 2 cups chopped kale, stems removed and finely chopped
• 2 1/2 to 4 cups vegetable or chicken broth (start with 2 1/2 cups)
• 1 tablespoon tomato paste
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 teaspoon red pepper flakes (omit if you don't like spice)
• 1/4 teaspoon Italian seasoning
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano

Instructions

1. Saute the finely chopped onion in a large pot or Dutch oven with the oil.
2. Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly. The browning helps add lots of flavor.
3. Add in the white wine and saute until most of the liquid has evaporated, about 5-7 minutes.
4. Add in all remaining ingredients except for the kale and stir well. Start with 2 1/2 cups of broth.
5. Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
6. Discard the bay leaves, then transfer about 2 1/2 to 3 cups of the soup to a blender. Blend until smooth.
7. Transfer back to the pot and stir well to combine. If it's too thick, add more broth until it reaches your desired consistency.
8. Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors as desired — a squeeze of lemon juice works well here.
9. Serve warm as is or with a hearty bread on the side.