Tuscan White Bean and Kale Soup

Method

1. 1Dice the onion, carrots, and celery stalks into small uniform pieces. Finely mince the garlic cloves and tear kale into bite-sized leaves.
2. 2Heat olive oil in a large saucepan over medium heat. Sauté the onion, carrots, celery, and garlic for 6-8 minutes until tender.
3. 3Stir in the finely chopped rosemary and cook for 1 minute until fragrant.
4. 4Add crushed tomatoes, vegetable stock, and drained white beans. Bring to a boil, then reduce heat and simmer uncovered for 12 minutes.
5. 5Stir in the chopped kale and simmer for another 4-5 minutes until tender. Season with salt and black pepper before serving.