2 tbsps extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
2 medium zucchini, diced
4 garlic cloves, minced
1/4 tsp dried thyme
1/2 tsp dried rosemary
4 cups vegetable or chicken broth
1 (19 oz) can cannelloni beans
1 (19 oz) can chick peas
1 (14 oz) can diced tomatoes
3 cups chopped kale, ribs removed
1 tsp salt
1 tsp black pepper
1 tbsp white sugar
1 tbsp white wine vinegar
Heat the olive oil in a large soup pot over medium high heat. Add onions, carrots, celery and zucchini. Sauté for 4 minutes.
Add the garlic, thyme and rosemary. Cook 30 seconds.
Stir in the broth, beans, chick peas and tomatoes. Bring the soup to a boil, then reduce heat to low and add the chopped kale. Cover and simmer for 15 minutes.
Using an immersion blender partially blend, leaving some chunks of vegetables and beans for texture.
Add the salt, pepper, sugar and vinegar. Taste and adjust seasonings as needed. Serve topped with freshly grated Parmesan.
