Tuscan White Bean Vegetable Soup

If there was one soup that was perfectly fitted for spring, this would be it.  There is just something about it that I love.  I actually love it so much, I served it for Easter last year and everyone loved it.  The way the flavors meld together is lovely and I find that people can't get enough of it.  We serve this with some fabulous rosemary infused bread, which really enhances the rosemary in the soup itself -- I highly recommend it!

Tuscan White Bean Vegetable Soup
serves 4-6

• 1 1/2 cups diced onion
• 3 cups chopped zucchini or yellow squash
• 2 cups diced carrots
• 1 cup chopped celery
• 1 TBLS minced garlic
• 2 cans white beans, rinsed and drained
• 1 can diced tomatoes, with juice
• 4 cups broth + 2 cups water
• 1 1/2 tsp rosemary
• 1 1/2 tsp rosemary
• 1 tsp sage
• 1 tsp smoked paprika (opt)
• 2 cups packed chopped kale
• 1 TBLS white wine vinegar

-- Saute onion, zucchini, carrots, celery and garlic 10 minutes until soft.

-- Add remaining, bring to a boil, reduce and cover.  Simmer 30 minutes. 

-- Add vinegar at end and season with salt and pepper to taste.

To make it more "soupy" just up the broth to 6 cups, or add another can of diced tomatoes

Crockpot: Dump, high for 3 hrs.