Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• ½ tsp red pepper flakes (optional)
• 2 (15 oz) cans cannellini beans, drained & rinsed
• 1 (14.5 oz) can diced tomatoes, with juice
• 4 cups vegetable broth
• 1 tsp dried rosemary (or 1 sprig fresh)
• 1 bay leaf
• Salt & black pepper to taste
• 3 cups chopped kale or spinach, stems removed
• Optional: grated Parmesan, crusty bread, or lemon zest

Instructions

In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery 5–6 min until softened.
Add garlic and red pepper flakes; cook 1 min until fragrant.
Stir in beans, tomatoes, broth, rosemary, bay leaf, salt, and pepper. Bring to a simmer.
Cook uncovered 15–20 min to meld flavors. For creamier texture, blend 1 cup of soup and stir back in.
Stir in kale; cook 3–5 min until wilted and tender.
Remove bay leaf. Taste and adjust seasoning.
Serve hot with a drizzle of olive oil, Parmesan, or a squeeze of lemon for brightness.