Spiced Tuscan White Bean Soup

 

2 cans cannelloni beans

3 carrots, diced

1 stick of celery, diced

1 TBS olive oil

1 yellow onion, diced

4 cloves garlic minced

2 - 3 medium potatoes cut into 1/2” cubes. 

4 large leaders of kale remove stem and chop or tear up. (Optional)

2 boxes vegetable broth (you can use chicken broth if you prefer)

2+ tsps Italian Seasoning

2+ tsps  Rosemary

1 tsp basil

1 tsp Red Pepper Flakes, more if you like it spicier or sriracha 

Ground Black Pepper to taste

Drain and rinse beans.  Sauté half the carrots, the celery and onions in a TBS olive oil.  Add the beans and one box of broth.  Cook 15 minutes.

Reserve 3/4 c of beans mixture. Put the rest of the bean mixture in the blender and purée along with the garlic, Italian Seasoning, Rosemary, and Red Pepper Flakes. Return the bean purée to the pan, add the reserved beans, carrots, potato, and kale if using. Season with pepper and eat simmer until vegetables are tender. 

Puréeing the beans makes the soup thicker.  We like it spicier so I add more red pepper.  The soup is good with bread or garlic bread.