This Italian soup has a tomato base and filled with hearty beans, kale and chard. Top with a generous amount of parmesan cheese and enjoy on a chilly night. This is one of my favorite soups to make when I’m feeling lazy or in a rush. Quick. Easy. Delicious.

White Bean, Kale & Rainbow Chard Soup

Ingredients

• 1 yellow onion, chopped

• 3 large carrots, chopped  

• 3 celery sticks, chopped  

• 5 cloves garlic, minced

• ½ tsp salt

• ½ tsp pepper

• 1 tsp red pepper flakes (Omit or reduce to ¼ tsp if you are sensitive to spice)

• 1 tsp Italian seasoning

• 1 tbsp tomato paste

• 1 (15oz)can cannellini beans, rinsed and drained

• 1 (15oz)can butter beans, rinsed and drained

• 1 (15oz) can fire-roasted diced tomatoes

• 6 cups vegetable broth using Better Than Bouillon

• 1 bunch of kale, stems removed and leaves chopped into small pieces

• 1 small bunch rainbow chard, stems removed and leaves chopped into small pieces

 Directions

1. In a large pot, heat about a tablespoon olive oil over medium-high heat. Add the chopped yellow onion, carrots, celery and garlic.

2. Add the salt, pepper, red pepper flakes, and Italian seasoning and sauté for several minutes, until the onions have browned. Stir in the tomato paste and sauté for another minute.

3. Add the cannellini beans, butter beans, diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low and cook for 10 minutes.

4. Remove the stems from the kale and chard, then roughly tear or chop the leaves into about 1 to 2-inch pieces. Add to the pot. Cook for another 10 minutes, until the leaves have wilted.

5. Serve with parmesan cheese and a good loaf of bread!