Ingredients: ½ tsp freshly ground black pepper,2 (14 oz) cans cannellini beans, drained and rinsed,1 (14 oz) can diced tomatoes,2 carrots, diced,2 stalks celery, diced,½ tsp dried rosemary,¼ tsp dried thyme,4 cloves garlic, minced,6 cups lascinato kale, ribs removed and chopped (loosely packed),2 Tbsp olive oil,¼ tsp red pepper flakes,½ tsp salt,1 Tbsp sugar,4 cups low-sodium vegetable broth,1 Tbsp white wine vinegar,1 yellow onion, diced,2 zucchini, diced
Instructions: Heat olive oil in a Dutch oven or stock pot over medium-high heat. Once hot, add the diced onions, carrots, and celery; cook 5 minutes or until softened. Add the diced zucchini and cook an additional 4 minutes.,Add the garlic, red pepper flakes, thyme, and rosemary; cook for 30-60 seconds or until fragrant. Stir in the broth, beans, and tomatoes and bring to a boil. Reduce heat to low, stir in the kale, cover and allow to simmer for 15 minutes.,Using an immersion blender (or standard blender blending just a portion of the soup), partially puree the soup to create a thick, creamy texture or to desired consistency.,Stir in the salt, pepper, sugar, and vinegar. Cook an additional 2-3 minutes and serve hot.