Rustic Tomato and White Bean Soup

Cook time 20min

Serves 4

Ingredients

1 Red Bell Pepper

1 15oz can Cannellini Beans

2 tbsp Olive Oil

1 8oz pk of Mushrooms (any)

1 15oz can Diced Tomatoes

15oz can Tomato Puree

6oz/Handful of Baby Kale (hand torn)

Parmesan Cheese

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Directions

1. Wash and dry kale. Remove stems and tear into medium/small sized pieces. Drain and rinse beans

2. In a medium (14c) Dutch Oven, heat oil on medium. Add the mushrooms and bell pepper and cook 5min, until mushrooms are almost tender, stirring often to not burn. Season with salt lightly. Add the diced tomatoes, puree, and 3 cups of water.. Heat to a boil and reduce heat to a medium. Simmer 15min until vegetable are tender and soup thickens a bit. Stir occasionally to avoid sticking on the bottom. Stir in kale and beans. Cook 2 min.

3. Divide soup among 4 bowls, serving with shaved parm.