Tangy Red Bean and Kale Soup | Vegan Recipe Review

Ingredients

• 2 tbsp. olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 6 cups vegetable broth
• 2 tbsp. fresh rosemary, finely chopped
• 1 box Pomi crushed tomatoes
• 1 14 oz. can red kidney beans, drained
• 1/4 cup tomato paste
• 6 cups sliced kale
• Juice of 1 lemon
• 1 tbsp. cayenne pepper sauce (adjust to your spice preference, or omit entirely if not your thing)