Tuscan Vegetable and Bean Stew

• 2 tablespoons extra-virgin olive oil

• 1 small yellow or white onion, chopped

• 2 carrots chopped

• 2 ribs celery chopped

• 3 garlic cloves chopped

• 1 can (14.5 ounces) diced tomatoes

• 5 cups vegetable broth

• 2 tablespoons chopped parsley, plus more for garnish

• 1 tablespoon minced fresh rosemary 

• 3 cups chopped kale

• 1 1/2 cups cups cooked cannellini beans (or other thin-skinned white beans) drained and rinsed

• 1 tablespoon lemon juice or red wine vinegar 

• Salt and black pepper

1. Warm up the Oliver oil in a large soup pot over medium heat. Add the onion and sauté until it looks translucent, about 3 minutes. Add the carrots and the celery and cook until the onions look golden in some spots, another 3 minutes. Add the garlic, tomatoes and their juices. Mix the mixture, then stir in the broth, parsley, and rosemary. Bring it to a simmer and cook for 15-20 minutes. 

2. Fold in the kale, beans, and lemon juice and cook for 5 to 10 minutes.

3. When everything has simmered together, taste then add salt, paper, or more herbs however you like.

Serve right away with more parsley on top.