1/4 cup olive oil
3 carrots, diced
3 celery stalks, cut in half (you’ll remove them later)
1 medium, sweet onion, halved (you’ll remove this later)
1 zucchini, cubed
1 yellow squash, cubed
4 garlic cloves, finely chopped
4 cups of low-sodium chicken broth
1 can (14.5oz) diced tomatoes (with juices)
2 cans cannellini beans (rinsed and drained)
1 cup curly kale, chopped and ribs removed
A dash of red pepper flakes
2 sprigs thyme, 1 sprig rosemary, 1 sprig oregano, 1 bay leaf, tied together
1 T sugar
1 T apple cider vinegar
In a Dutch oven over medium-high heat, heat the oil and add the onion, celery, carrots, zucchini, and squash. Sautée 3-4 minutes. Add the garlic and stir.
Add the chicken broth and tomatoes. Stir. Add the tied herbs and the red pepper flakes. Bring the broth to a boil and then turn the stove down to medium-low.
Let the soup gently simmer and the veggies soften for one hour.
After one hour, remove the onion pieces, celery slices, and bouquet garni.
Add the cannellini beans, stir, and let the beans soften, at least 15 minutes.
Pour two ladles of soup into a blender and purée for a few seconds until thickened. Pour the purée back into the Dutch oven and stir.
At this point you can add the kale, vinegar and sugar, and adjust S&P. Personally, I like to let the soup simmer another 30 minutes, but it’s ready to eat!
Serve with freshly grated Parmigiano-Reggiano.