Mediterranean Bean and Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup onion
• 2 cloves garlic
• 1 cup carrot
• 1 cup celery
• 1 cup zucchini
• 14.5 ounces tomatoes
• 4 cups vegetable broth
• 15 ounces cannellini beans
• 15 ounces chickpea
• 2 cups kale
• 0.25 cup basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until translucent.
2. 2Add the diced carrots and celery to the pot, cooking until they begin to soften, about 5 minutes.
3. 3Incorporate the zucchini and cook for an additional 5 minutes.
4. 4Stir in the canned diced tomatoes with their juice, and simmer for 5 minutes, allowing the flavors to blend.
5. 5Pour in the vegetable broth and bring the mixture to a boil.
6. 6Reduce the heat to a simmer and add the drained and rinsed cannellini beans and chickpeas.
7. 7Simmer the soup for 20 minutes, letting the beans absorb the flavors.
8. 8Add the chopped kale and cook until it's wilted and bright green, about 5 minutes.
9. 9Season the soup with salt and black pepper to taste.
10. 10Stir in the fresh basil just before serving for a burst of flavor.
11. 11Serve the soup hot, ensuring each bowl has a good mix of beans, vegetables, and broth.
12. 12Optionally, drizzle a teaspoon of olive oil over each serving for added richness.