Ingredients
3 15 oz. cans cannellini or any white beans, drained & rinsed
1 15 oz. can diced tomatoes
2 tablespoons tomato paste
1 yellow onion, diced
1 carrot, peeled and finely chopped
2 garlic cloves, grated or minced
2 tbsp unsalted butter
1 teaspoon oregano
1 teaspoon thyme
½ cup dry white wine (optional)
4 cups chicken or veggie broth
½ cup freshly parmesan, grated
3 cups shredded kale or other leafy greens
Kosher salt & freshly cracked pepper
Directions
Melt butter in a heavy bottomed pot over medium high heat. Add onion and carrot and cook for about 5 minutes until the onion and carrot have softened. Season with salt and pepper. Add garlic and cook for an additional 1 minute.
Next, add the dried oregano, thyme and tomato paste and stir until combined. Add white wine (if using) and cook for a few minutes until it has mostly evaporated.
Add the diced tomatoes and about 1 cup of beans, broth, parmesan, salt and pepper. Stir and let simmer for about 10 minutes, stirring every now and then until combined.
Using an immersion blender, puree until smooth. If you don’t have an immersion blender, carefully transfer to a regular blender.
Add remaining beans and let simmer for about 20-25 minutes. Stir in kale until wilted. Taste for salt and pepper. Serve in a bowl and garnish with some basil!