Creamy Tuscan White Bean & Kale Soup

Ingredients

• 1 tbsp olive oil (if oil-free, sub twice the amount of water)
• 1/2 large yellow onion (1/2 large onion yields approx 1 ½ cups or 170 g)
• 2 medium carrots (peeled and diced (2 carrots yield approx 3/4 cup or 100 g))
• 2 large celery stalks (2 stalks yield approx 1 ¼ cup or 150 g)
• 3/4 tsp salt (divided)
• 1/2 tsp black pepper (divided)
• 2 tbsp tomato paste
• 4 cloves garlic (minced (4 cloves yield approx 2 Tbsp or 18 g))
• 1/4 - 1/2 tsp red pepper flakes (to taste)
• 1 tbsp freshly chopped rosemary or thyme (or sub 1 tsp dried)
• 1 tsp dried basil
• 3 cups vegetable broth
• 2 15 oz cans white beans (drained and rinsed)
• 1 15 oz can diced tomatoes
• 4 cups chopped kale leaves (or sub baby spinach)
• 1 tbsp balsamic vinegar
• 3/4 cup coconut milk
• Parmesan cheese
• Fresh basil
• Croutons