214-ounce canscannellini beans, rinsed and drained
114-ounce can fire-roasted diced tomatoes
4cupschicken or vegetable broth
4cupschopped Tuscan kalealso called lacinato or dinosaur kale
Kosher or fine sea salt
Freshly ground black pepper
For the salad:
15-ounce package baby arugula
1tablespoonextra-virgin olive oilor more to taste
1tablespoonfresh lemon juiceor more to taste
¼cupParmesan cheese shavings
½teaspoonfreshly ground black pepperor more to taste
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and zucchini. Cook, stirring occasionally, for 6-8 minutes. Add the garlic, rosemary, and red pepper flakes. Stir for 1 minute. Add the beans, tomatoes, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Add the kale, cover, and simmer for 5 minutes.
While the soup simmers, toss the arugula with the olive oil, lemon juice, cheese, and pepper. Add more oil, lemon juice, or pepper, if desired.
Transfer about 2 cups of the soup to a blender and puree. (Use caution when pureeing hot liquids.) Add back to the soup pot. Stir in the vinegar and season to taste with salt and pepper.