Tuscan Kale & White Bean Soup

Ingredients:

• 2 tbsp olive oil
• 1 tbsp salted butter (optional)
• 1 large white onion, diced
• 2 carrots, peeled and diced
• 2 28-ounce cans diced fire roasted tomatoes
• 4 cups vegetable broth
• 2 15-ounce cans white beans, drained and rinsed
• 1 ½ tsp dried fennel seed
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 ½ tsp kosher salt
• 2 bunches Tuscan kale (or 1 10-ounce bag), washed and chopped
• Shredded Parmesan cheese for serving

Directions:

1. In a large pot or dutch oven, heat the oil and butter over medium heat. Add the onion and carrots and sauté for 5-7 minutes until softened and onion is golden.
2. Add the diced tomatoes, vegetable broth and beans. Bring to simmer and add the fennel seed, dried oregano, smoked paprika and kosher salt. Simmer for 10-12 minutes.
3. Add the kale over low heat and combine until tender. Adjust seasonings as needed.
4. Serve immediately with grated Parmesan or Pecorino Romano cheeses.
5. Store refrigerated for 3-4 days or freeze for up to 3 months.

Recipe Adapted from A Couple Cooks