Tuscan White Bean and Kale Soup

• 1.5 tbsp Olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 3 cups Vegetable broth
• 1 can (14.5 oz) Canned diced tomatoes
• 1 can (15 oz) Canned cannellini beans, rinsed and drained
• 4 cups Kale, stems removed and chopped
• 1 tsp Dried rosemary
• 0.5 tsp Salt
• 0.25 tsp Black pepper

1. Schritt 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
2. Schritt 2: Stir in minced garlic and cook for another minute until fragrant. Add vegetable broth, diced tomatoes (undrained), cannellini beans, dried rosemary, salt, and black pepper. Bring the mixture to a simmer.