Tuscan White Bean and Kale Soup

Dice the onion finely and mince the garlic cloves.

Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.

Add the garlic and rosemary, stirring for 1 minute until fragrant.

Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle boil.

Drain and rinse the cannellini beans, then add them to the pot and simmer for 10 minutes to allow flavors to meld.

Remove the tough stems from the kale, tear the leaves into bite-sized pieces, and stir them into the soup.

Cook for an additional 3 to 4 minutes until the kale is wilted and tender.

Season the soup with salt and black pepper before serving hot.