My Crohn's Recipe: Vegan Tuscan White Bean Soup

Ingredients

• 3 15-ounce cans cannellini beans, drained and rinsed
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• 1/3 cup white wine (Pinot Grigio or Sauvignon Blanc is best)
• 2 cups finely chopped kale (stems removed)
• 2 1/2 – 4 cups vegetable or chicken broth
• 1 tbsp tomato paste
• 1 tsp salt (or to taste)
• 1/4 tsp black pepper or to taste
• 1/4 tsp red pepper flakes (omit if you cannot tolerate spice)
• 1/4 tsp Italian seasoning
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp dried oregano