Tuscan White Bean Soup

Ingredients

• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 (6-ounce) can tomato paste
• 2 tablespoons nutritional yeast
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 4 cups chopped kale
• Red pepper flakes, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 8-10 minutes.
2. Stir in the tomato paste, nutritional yeast, and thyme. Cook for 1 minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the rinsed and drained cannellini beans and chopped kale.
5. Stir well and continue to simmer for about 10-15 minutes, or until the kale is wilted and tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with red pepper flakes and fresh parsley, if desired.