# Components:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 large bunch kale (about 6 cups), stems removed and chopped
→ Beans & Tomatoes
07 - 2 cans (15 oz each) cannellini beans, drained and rinsed
08 - 1 can (14.5 oz) diced tomatoes with juices
→ Liquids & Seasonings
09 - 4 cups vegetable broth, gluten-free if needed
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - ½ teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
14 - Freshly grated Parmesan cheese (omit for vegan)
15 - Chopped fresh parsley
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 7 minutes.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Stir in chopped kale and cook, stirring, until slightly wilted, approximately 2 minutes.
04 - Add cannellini beans, diced tomatoes with juices, vegetable broth, oregano, thyme, and crushed red pepper flakes. Stir well to combine.
05 - Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally until vegetables are tender and flavors meld.
06 - Season with salt and freshly ground black pepper according to preference.
07 - Ladle into bowls and garnish with Parmesan cheese and chopped parsley if desired. Serve hot.
