I tried a similar Fagioli Bianchi di Toscana soup in Tuscany and fell in love with its taste and simplicity. It has a rustic feel to it. Try using other canned beans or greens like spinach or rapini to change it up. Makes 4 servings.Ingredients:1 tbsp (15 mL) extra-virgin olive oil1 onion, chopped4 cloves garlic, minced1 carrot, chopped1 celery stalk, chopped1 tsp (5 mL) dried sage, crumbled6 cups (1.5 L) vegetable or chicken stock2 cans (19 oz/540 mL each) white kidney or Romano beans, drained and rinsed4 cups (1 L) lightly packed shredded kale Pinch each salt and pepperMethod: In large saucepan, heat oil over medium heat. Add onion, garlic, carrot, celery, and sage and cook for 5 minutes or until softened. Add stock, beans, kale, salt and pepper and cook, stirring occasionally for about 20 minutes or until kale is tender. By: Emily Richards (@ERiscooking) Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettv#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks-~-~~-~~~-~~-~-Please watch: "