Tuscan White Bean Soup

Hearty White Bean Tomato Soup 

Ingredients: 

• 1-2 Tbs Roasted Garlic Olive Oil* or Tuscan Herb Olive Oil 
• 1 large yellow onion, diced
• 6 garlic cloves, minced
• 1 1/2 tsp Onion powder, salt and pepper to taste...adding more later when you do a taste test
• 1 tsp Herbs de Provence from the Spice Lab* 
• Chili flakes (optional)
• 1 (28 oz) can of diced tomatoes or Optional: 3 fresh tomatoes, chopped
• 2 Tbs of red wine vinegar* or red wine
• 4 cups vegetable stock
• 3 potatoes, chopped to cook 
• 2 - 3  Cans of cannellini (white) beans, rinsed and drained
• 2 cups chopped kale (stems removed) or use spinach 
• 1/2 lemon juiced- squeezed fresh 
• Salt and Pepper to taste
• 1 Bunch of basil, chopped (optional)

Directions: 

• Heat Roasted Garlic Olive Oil or Tuscan Herb Olive oil over medium heat in a large stock or soup pot. Add onions and garlic and sauté for 5 minutes or until onions are translucent. Add All of the dry Spices, combine to cook and toast.
• Add in tomatoes, vegetable stock and bring to a boil. Once boiling, put heat on low and add beans, kale (finely chopped or torn) and chopped potatoes. Let simmer for 30 minutes.
• Use a hand blender to combine and thicken. I like to leave some chunks of vegetable and beans so do not over process unless you like a less chunky soup. Add fresh squeezed lemon juice and stir. 
• (Optional) finish off with an extra drizzle of Roasted Garlic Olive Oil. Serve immediately or store in the fridge or freezer.