Creamy Tuscan Bean Soup (Print Version)

# Ingredients:

01 - ¼ cup olive oil.
02 - 3 shallots, chopped.
03 - 4 cloves garlic, minced.
04 - 2 large carrots, chopped.
05 - 3 stalks celery, diced.
06 - 1 tablespoon tomato paste.
07 - 17 oz cannellini beans, canned, drained and rinsed.
08 - 3 cups vegetable broth.
09 - ½ teaspoon salt.
10 - ½ teaspoon pepper.
11 - 1 teaspoon Italian seasoning.
12 - 1 teaspoon red pepper flakes.
13 - 4 ounces kale or baby spinach.

# Instructions:

01 - Pour olive oil in a large pot and warm over medium-high heat.
02 - Add onion and garlic, cook for 3 minutes until fragrant.
03 - Mix in carrots and celery, cook until starting to soften.
04 - Stir in tomato paste, then add beans, broth, salt, pepper, Italian seasoning and red pepper flakes.
05 - Bring to boil, lower heat, cover and cook 10-15 minutes.
06 - Use hand mixer to partially blend soup in pot until creamy, leaving some beans whole.
07 - Stir in spinach or kale and cook until wilted.
08 - Turn off heat and serve hot in bowls.

# Notes:

01 - Use up to 5 cups broth if you want a thinner soup.
02 - Leftovers keep in fridge for up to one week.
03 - Soup can be frozen for up to six months.

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