Tuscan White Bean Soup | just another good soup for you all to try! 1 small onion, diced 2 carrots, diced 3 celery stalks, diced 3 garlic cloves, minced 1-2 tbsp tomato paste 1 tsp fennel pollen 1 tsp ground coriander 1/4 tsp red pepper flakes 1 (15oz) can Cannellini beans, blended 3 (15oz) cans Cannellini beans, kept whole 1 (28oz) can whole tomatoes, drained & crushed by hand 6-8 cups veggies broth 1 bunch kale, chopped 1 small cabbage, shredded Salt & Pepper EVOO Parmigiano Reggiano Heat olive oil in a pot, and add the carrots, onion, celery and a nice pinch of salt. Cook until softened. Add the tomato past, garlic, fennel pollen, coriander, and red pepper flakes. Cook for about 2-3 minutes until fragrant and until the tomato paste turns deep red in color. Add the blended beans, and stir until combined. Then add the whole beans, and tomatoes. Season with salt and mix until combined. Add the chicken stock, bring to a simmer, cover, and cook for about 30-40 mi...