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easy tuscan bean soup



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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 8

Cost: $7.81 /serving


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Step 1

Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.

Step 2

Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.

Step 3

Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.

Step 4

Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.

Step 5

Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.

Step 6

Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

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