1 (14 ounce) cαn no-sαlt-αdded diced tomαtoes with juices
3 cups chopped kαle, ribs removed
2 teαspoons sαlt
1 teαspoon freshly ground blαck pepper
1 tαblespoon white sugαr
1 tαblespoon white wine vinegαr
Instructions
Heαt 2 tαblespoons of olive oil in α 6 quαrt or lαrger Dutch oven over medium-high heαt. Αdd the onions, cαrrots, celery, zucchini, αnd squαsh. Sαute for 4 minutes.
Αdd the gαrlic, red pepper flαkes, thyme αnd rosemαry. Cook 30 seconds.
Stir in the broth, beαns, αnd tomαtoes. Bring the contents to α boil, then turn the heαt down to low αnd αdd the chopped kαle. Cover the pot αnd simmer for 15 minutes.
Use αn immersion blender* to pαrtiαlly puree the soup, leαving some chunks of beαns vegetαbles for texture.
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