Tuscan Kale Vegetable Soup

Ingredients
* 2 tbsp olive or avocado oil
* 1 small yellow onion, finely diced
* 2 cloves garlic, minced
* 2 celery stalks, diced
* 2 large carrots, diced
* 3 cups chopped kale
* 1 can 15 oz diced tomatoes
* 1 can 15 oz cannellini beans
* 2 tbsp tomato paste
* 4 cups vegetable broth

SEASONINGS
* 1 Tbsp (each) dried thyme, oregano, basil
* 1 tsp salt
* 1/2 tsp black pepper
* 1/4 tsp red pepper flakes (adjust to desired level of spice)🌶

1. Heat the oil in a large soup pot over medium heat. Add the onions, celery, and carrots and cook until the vegetables begin to soften, 6 to 8 minutes. Add the garlic and pepper flakes and cook for 1 minute. Add the chopped tomatoes (with juice), kale, and chard, and cook until the kale is wilted, 8 to 10 minutes.

2. Puree 1 cup of the beans and 1 cup of the broth in a food processor. Add to the soup along with the remaining beans and 6 cups of broth. Bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes.

3. Stir in the rest of the spices and enjoy!