1 Tbsp olive oil
1 Veggie Box onion from last week, diced
1-3 Veggie Box carrots, peeled and diced (~ ¾ cup)
2 Tbsp tomato paste
4 cloves Veggie Box garlic from last week, minced
Red pepper flakes, salt, pepper to taste
1 Tbsp chopped rosemary or thyme
1 tsp dried basil
3 cups vegetable broth
2 cans (15 oz.) white beans, drained and rinsed
1 can (15 oz.) diced tomatoes
Veggie Box kale, stems removed and chopped
1 Tbsp balsamic vinegar

1 Tbsp olive oil 1 Veggie Box onion from last week, diced 1 -3 Veggie Box carrots, peeled and diced (~ ¾ cup) 2 Tbsp tomato paste 4 cloves Veggie Box garlic from last week, minced 1 Tbsp chopped rosemary or thyme 1 tsp dried basil 3 cup s vegetable broth 2 can s (15 oz.) white beans, drained and rinsed 1 can (15 oz.) diced tomatoes 1 Tbsp balsamic vinegar

Heat oil in a large pot over medium heat and add the onion, carrots, some salt and pepper and cook until softened, 5 minutes. Add tomato paste, garlic, red pepper flakes, rosemary/thyme, and basil and cook until fragrant, 1 minute. Add broth, beans, tomatoes, and more salt and pepper. Mix well, reduce heat to low, and cover and simmer until vegetables are for tender, 15 minutes. Add the kale, turn off the heat, and cover the pot for 5 minutes. Once kale is softened, uncover pot and stir in balsamic vinegar. Taste and add more salt, pepper, vinegar, or red pepper flakes for taste. If you prefer a creamier soup you can also add ¾ cup full fat coconut milk or heavy cream. Optional- serve with parmesan cheese and croutons!