Ingredients
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1 red bell pepper
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1 (15 oz) can cannellini beans
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2 tbsp olive oil
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1 (8 oz) pkg sliced white mushrooms
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1 (14.5 oz) can diced tomatoes
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1/2 (28 oz) can tomato puree
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1 (6 oz) pkg baby kale
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1 (2 oz) chunk Parmesan cheese
Steps
1
Remove the stem and seeds from the pepper and cut into ½-inch pieces. Drain and rinse the beans.
2
In a large pot, heat the oil on medium. Add the mushrooms and bell pepper and cook 5 min., until mushrooms are almost tender, stirring often. Season with salt. Add the diced tomatoes, tomato purée, and 2 cups water. Heat to a boil and reduce heat to medium. Simmer 12–14 min., until vegetables are tender, stirring occasionally. Stir in beans and kale. Cook 2 min., until kale wilts.
3
Divide among 4 bowls. With vegetable peeler, shave the Parmesan over soup.
