Quick Tuscan White Bean and Kale Soup

In a large pot, heat the olive oil over medium heat. This first step is an opportunity to build flavors. Be patient and ensure that your oil is the right temperature, not too hot to avoid burning the onion and garlic.

Add the onion and sauté until it becomes translucent. Add the garlic, carrots, celery, dried thyme and rosemary and cook until the vegetables are slightly softened, about 5 minutes. This base of aromatic vegetables is known as a \soffritto\ and it is the flavor foundation for this soup.

Add the drained white beans to the pot. Always remember to rinse canned beans before using to remove any excess salt or preservatives.

Add the vegetable broth to the pot. Allow the mixture to come to a simmer. Once simmering, reduce the heat to low and let cook for about 15-20 minutes. The broth will absorb the flavors of the beans and vegetables during this time.

Add the kale to the pot and stir to combine. Kale can be quite tough, but by adding it toward the end of cooking it can gently wilt and soften without losing its vibrant green color.

Season the soup with salt and pepper to taste. You may want to go easy on the salt initially, as the beans and broth may already contain sodium.

Simmer the soup for another 10-15 minutes until everything is heated through and flavors are well combined.