Tuscan Bean Soup

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 medium celery stalks, diced

2 medium zucchini or summer squash(or 1 of each), diced

4 garlic cloves, minced or finely grated

1 tablespoon finely chopped fresh rosemary

¼ teaspoon crushed red pepper flakes

2 (14-ounce) cans cannellini beans, rinsed and drained

1 (14-ounce) can of fire-roasted diced tomatoes

4 cups chicken or vegetable broth

4 cups chopped Tuscan kale or spinach

1 tablespoon balsamic vinegar

Kosher or fine sea salt

Freshly ground pepper