Rustic Tuscan White Bean Potage

Ingredients

• 2 tbsp Olive oil
• 1 small Yellow onion, diced
• 1 medium Carrot, diced
• 1 stalk Celery, diced
• 2 cloves Garlic, minced
• 1 tbsp Salted Perfection Santa Maria Select Blend
• 1 can (15 oz) Cannellini beans, rinsed and drained
• 1 can (14.5 oz) Diced tomatoes, undrained
• 2 cups Vegetable broth
• 1 cup Kale, stems removed and leaves chopped
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Heat the olive oil in a medium pot over medium heat. Once the oil shimmers, add the onion, carrot, and celery. Cook these gently for about 5 to 7 minutes until the onion is translucent and soft.
2. Stir in the minced garlic and the Salted Perfection Santa Maria Select Blend. Let the garlic and spices bloom in the hot oil for about 1 minute until fragrant. Do not burn the garlic.
3. Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
4. Add the rinsed cannellini beans. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes to let the flavors marry.
5. Remove the lid and stir in the chopped kale. Simmer for another 3 to 5 minutes until the kale is tender but still vibrant green.
6. Taste the soup. If you want a thicker texture, mash a few beans against the side of the pot with your spoon.
7. Ladle into bowls and top with a dusting of Parmesan cheese if you like. DUNZO!