Tuscan White Bean and Kale Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 cups vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Stir in the dried thyme, rosemary, and bay leaf. Cook for another minute until fragrant.
3. Add the vegetable broth and cannellini beans to the pot. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.
4. Once the soup has simmered, add the chopped kale to the pot. Cook for an additional 5-7 minutes until the kale is tender.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and serve hot, garnished with grated Parmesan cheese if desired.