Creamy Tuscan White Bean Soup and Kale Soup

Yield: 6 SERVINGS 

prep time: 15 MINUTES 

cook time: 20 MINUTES

Total time: 35 MINUTES

 Ingredients:

 2 tbsp olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp dried rosemary

1/4 tsp dried thyme

1/4 tsp red pepper flakes

2 bay leaves

14 oz canned diced tomatoes, with juices

3 (15-oz.) cans cannellini beans with liquid, 1 can reserved

4 cups broth of choice

4 cups kale, roughly chopped

8 oz Mishas’s Joi cheese

chopped Italian parsley, for topping

crusty bread, for serving

 Instructions: 

1. Heat olive oil in the bottom of a large pot over medium-high heat. Add diced onion, celery, and carrots and cook for about 4-5 minutes until tender.
2. Next, add the minced garlic, salt, pepper, dried rosemary, dried thyme, and cook for another 1-2 minutes.
3. Add the bay leaves then pour in the canned diced tomatoes (with juices),Add two cans of the cannellini beans (and liquids
4. ) and broth.
5. Bring to a boil, stir in the chopped kale leaves, and then turn down to a simmer for about 10 minutes. Boil, stir in the roughly chopped kale leaves, reduce the heat, cover and simmer for 15-20 minutes.

Next, using an immersion blender, blend about 1/2 cup of the soup with the remaining can of cannellini beans and Joi cheese in a separate bowl. Stir the purée into the soup, and simmer for an additional 5 minutes. Season to taste with kosher salt and pepper.