Roasted Tomato and White Bean Soup



INGREDIENTS

  • 4 tsp olive oil, divided
  • 1 pint cherry tomatoes
  • 8 leaves of sage, minced
  • 1/2 tsp red chili flakes (optional)
  • 1/2 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 5 cloves garlic,
  • 1 tsp oregano
  • 1 tsp thyme
  • 2, 15 oz cans cannellini beans or white beans, rinsed and drained
  • 5 cups vegetable broth
  • 2 bay leaves
  • 1/4 cup fresh parsley, diced
  • Zest of one lemon
  • 10 stalks of kale, stripped and roughly chopped
  • Salt and pepper for cooking and to taste



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