Tuscan White Bean & Kale Soup

This is the kind of soup that tastes like it's been simmering in an Italian farmhouse kitchen all afternoon, even though it comes together in under an hour. Creamy cannellini beans, chopped kale, and a soffritto of onion, carrot, and celery build a broth that's rich with rosemary and tomato.

Built entirely from plants, this soup fits comfortably into a vegan pattern and leans Mediterranean in its use of beans, greens, and olive oil rather than meat — a combination that lines up well with a heart-healthy, cholesterol-conscious way of eating.

It thickens as it sits, so thin leftovers with a splash of broth when reheating.