Tuscan Three Bean Soup

Today is finally the last day of winter! To celebrate you should make this delicious Tuscan Three Bean Soup. It's warm and comforting and you can really send off winter in a tasty way. Serve this with some pita chips on the side for a filling lunch or with a fresh veggie and crispy bread for dinner. The best part about this soup is that most of the ingredients can be found in your pantry. There is no need to buy tons of extra groceries to make this. This soup lasts well in the refrigerator and heats up nicely. This is definitely the last batch of hearty, winter soup I will be making for a long time!

Ingredients
1 tbsp olive oil
1/2 yellow onion, diced
1 carrot, diced
2 ribs celery, diced
2 garlic cloves, minced
1 15.5 oz can chickpeas, drained and rinsed
1 15.5 oz can white beans, drained and rinsed
1 15.5 oz can kidney beans, drained and rinsed
1 28 oz can crushed tomatoes
2 cups kale, ribs removed
5 cups low sodium chicken stock
1 tbsp fresh rosemary
Salt and pepper
1 tbsp balsamic vinegar
Parmesan cheese

Directions

1. In a large pot, heat olive oil over medium heat and add the onion, carrot, and celery. 
2. Saute for about 5 minutes until the onions are translucent. Add minced garlic and saute for about 1 minute. Add all the beans, crushed tomatoes, kale, chicken stock, and rosemary. Stir and bring to a boil and then simmer for 25 minutes. 
3. Transfer soup to a blender and puree to desired consistency. Be careful, it's hot! 
4. If the pureed soup is too thick, add 1/2 cup chicken stock. Stir in balsamic vinegar. Serve with Parmesan cheese.

You can find the original recipe here.