Kale Cannellini Bean Soup

Ingredients

2 T of Kirkland extra virgin olive oil

8 cloves garlic chopped

1 T Cento tomato paste

2  t dried oregano

1/4 t of red pepper flakes

3 T red wine vinegar

2 cans cannellini beans drained and washed

4 cup of vegetable broth

1 bunch of kale with large ribs removed and rough chop

Salt and black pepper

Directions

Heat olive oil In medium Dutch oven. Add garlic and finely crumbled oregano. Cook  2 minutes. Add pepper flakes, tomato paste, and red wine vinegar and cook  2 minutes. Add cannellini  beans and vegetable broth and gently bring to simmer. Season with salt and pepper. Add kale and simmer covered for 1 hour.

Serve with toasted rosemary bread.