Instructions:
- Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté leek, carrot, and celery for 8-10 minutes until softened.
- Add garlic and red chili flakes, cook for another minute until fragrant. Stir in cherry tomatoes and cook for 3-5 minutes until they start to break down.
- Add fresh thyme, rosemary, cannellini beans, and vegetable stock. Stir well and bring to a boil.
- Reduce heat and simmer covered for 15 minutes. Stir in cavolo nero, cover, and simmer for another 5 minutes until kale wilts.
- Stir in fresh parsley, season with salt and pepper to taste. Serve hot with crusty bread.
Nutrition Information:
- Yield: 4 servings
- Calories: 271
- Total Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Unsaturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 1115mg
- Carbohydrates: 23g
- Fiber: 9g
- Sugar: 5g
- Protein: 13g
Enjoy this hearty Tuscan white bean and kale soup, perfect for a comforting meal!
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