By Chef Amanda Cushman
2 cans cannelini beans, drained and rinsed
3 cups vegetable or chicken broth
2 Tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 cup dry white wine
Salt, pepper to taste
28 oz. canned tomatoes with juices, chopped
3/4 pound green beans, trimmed, cut into 1/2 inch diagonal slices
1 medium zucchini, diced
Tuscan kale, chiffonade, garnish
Reserve 1 can of the beans for later. Puree the rest of the beans in a processor with 1 cup of the vegetable broth. Set aside.
Meanwhile heat the oil in a large soup pot over medium heat and sauté the onion, garlic, carrots and celery until slightly browned about 8 minutes. Add the wine and de-glaze the pan over high heat, scraping up all the brown bits in the bottom of the pan. Add salt and pepper, the remaining cup of stock, tomatoes, green beans and zucchini and cover, simmer another 10 minutes.
Add the pureed beans and bring to a simmer, cook until all the vegetables are softened, about 5 to 10 minutes. Add the reserved whole beans and salt and pepper to taste.
Heat the soup before serving and garnish with kale.