# 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 diced onion, carrots, and celery; cook until softened, about 7 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped kale and cook, stirring frequently, until slightly wilted, approximately 2 minutes.
04 - Add cannellini beans, diced tomatoes with juices, vegetable broth, oregano, thyme, and red pepper flakes; stir to combine.
05 - Bring mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
06 - Adjust seasoning with salt and freshly ground black pepper. Ladle into bowls and garnish with Parmesan cheese and chopped parsley if desired. Serve hot.
