Tuscan White Bean Soup

★Ingredients

2 tablespoons olive oil

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon dried sage

1/4 teaspoon red pepper flakes (optional)

6 cups vegetable broth

2 cans (15 ounces each) cannellini beans, drained and rinsed

1 bunch kale, stems removed and leaves chopped

1 can (14.5 ounces) diced tomatoes, with juice

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Creamy Beef Taco Soup

Spaghetti salad

★Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the garlic, thyme, rosemary, sage, and red pepper flakes (if using). Cook for about 1 minute, until fragrant.
3. Pour in the vegetable broth, then add the cannellini beans and diced tomatoes with their juice. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld.
4. Add the chopped kale to the pot and simmer for another 5-10 minutes, until the kale is tender.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Enjoy!