Tuscan Veggie Soup

Ingredients

• 13 tablespoons extra-virgin olive oil
• 21 large onion, diced
• 34 cloves garlic, minced
• 43 carrots, diced
• 53 celery stalks, diced
• 61 medium zucchini, diced
• 76 cups vegetable broth or bone broth
• 82 cans (15 oz each) cannellini beans (white beans), drained and rinsed
• 94 cups fresh kale, stems removed and roughly chopped
• 102 cups diced fresh tomatoes
• 112 sprigs fresh rosemary (or 1 teaspoon dried)
• 121 teaspoon dried thyme
• 131 teaspoon dried oregano
• 141 bay leaf
• 15Sea salt and black pepper to taste
• 16Fresh basil for garnish (optional)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add onion and cook until softened and slightly golden, about 5-7 minutes.

3. 3

   Add garlic and cook for 1 minute until fragrant.

4. 4

   Add carrots, celery, and zucchini. Cook for 5 minutes, stirring occasionally.

5. 5

   Pour in the broth and add tomatoes, rosemary, thyme, oregano, and bay leaf.

6. 6

   Bring to a boil, then reduce heat and simmer for 15 minutes.

7. 7

   Add cannellini beans and continue simmering for 10 minutes.

8. 8

   Add chopped kale and cook for another 5 minutes until kale is tender but still bright green.

9. 9

   Remove bay leaf and rosemary sprigs.

10. 10

    Season generously with salt and pepper to taste.

11. 11

    Ladle into bowls and drizzle with a little extra olive oil.

12. 12

    Garnish with fresh basil if desired.