Food Processor Attachment with Commercial Style Dicing Kit
Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender Heavy Duty Copper Motor Brushed 304 Stainless Steel With Whisk, Milk Frother Attachments
Ingredients
2tbspolive oilextra virgin
1medium yellow oniondiced
2medium carrotsdiced
2stalks celerydiced
1medium zucchinidiced
1yellow summer squashdiced
4cloves garlicpressed
1/4tspred pepper flakes
1/4tspdried thyme
1/2tspdried rosemary
1qtvegetable - or chicken broth
214ozcans cannellini beansdrained and rinsed
114ozcan no-salt-added diced tomatoes with juices
3cupschopped kaleribs removed
2tspsalt
1tspblack pepperfreshly ground
1tbspwhite sugar
1tbspwhite wine vinegar
Instructions
Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.
Notes
*Alternatively, transfer small amounts to a counter top blender and puree as desired.