Tuscan Bean Soup with Kale

Ingredients:

• 2 tbsp. l. olive oil
• 5 cloves garlic, crushed
• 1 medium onion, diced
• 1 can (170 g) of tomato paste
• 2 tsp red pepper flakes + more if desired
• 1 teaspoon dried oregano
• 3/4 cup dry white wine
• 1 can (800 g) whole or chopped canned tomatoes
• 3 x 400g cans of white beans, rinsed
• 6 cups lightly salted chicken broth
• 1 bunch kale + more if desired
• Freshly shaved Parmesan cheese for serving
• Chopped basil for serving

Preparation:

1. In a large saucepan, heat the olive oil over medium-high heat. Add the garlic and onion and cook, stirring, for 3–4 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Add the red pepper flakes and dried oregano; cook, stirring, for another 30 seconds.
2. Pour in the wine and stir, lightly scraping the bottom of the pan. Bring to a boil, reduce heat, and simmer until reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the chicken broth. Stir, bring to a boil, and simmer for 20–25 minutes. Season with salt and pepper to taste.
3. Wash the cabbage and cut it into pieces. Stir the cabbage into the soup (it will wilt a little, so don't worry about it the first time you add it!). Simmer the soup for another 5 minutes. Taste and add salt and pepper if needed.
4. Pour the soup into a large serving bowl. Sprinkle with shaved Parmesan and chopped basil.