Tuscan Kale Veggie Soup

1: Heat the oil in a large soup pot over medium heat. Add the onions, celery, and carrots and cook until the vegetables begin to soften, 6 to 8 minutes.

2: Add the garlic and pepper flakes and cook for 1 minute.

3: Add the chopped tomatoes (with juice), kale, and chard, and cook until the kale is wilted, 8 to 10 minutes.

4: Puree 1 cup of the beans and 1 cup of the broth in a food processor. Add to the soup along with the remaining beans and 6 cups broth.

5: Bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes.

6: Stir in the rest of the spices and enjoy!