Tuscan White Bean Soup

Ingredients

• 15 oz Cannellini beans, canned and rinsed
• 2 cups Vegetable broth
• 2 cups Fresh kale, chopped
• 3 cloves Garlic, minced
• 1 tablespoon Olive oil
• 0.5 teaspoon Dried rosemary
• to taste Salt and black pepper(optional)

Instructions

1. 1

   Heat olive oil in a medium pot over medium heat and sauté the minced garlic for 1 minute until fragrant.

2. 2

   Add the rinsed cannellini beans, dried rosemary, and vegetable broth to the pot, bringing the mixture to a simmer.

3. 3

   Stir in the chopped kale and cook for 5-7 minutes until the leaves are tender and the soup is heated through.

4. 4

   Season with salt and pepper to taste and serve warm.