Tuscan Bean & Vegetable Soup

Ingredients

• 2 tbsp olive oil
  

• 1/2 medium-large onion, finely chopped
  

• 2 large garlic cloves, finely minced
  

• 3 medium yellow or white potatoes, cut into cubes
  

• 2 large carrots, chopped
  

• 1 cup loosely packed sundried tomatoes, in oil
  

• 3/4 tsp salt
  

• 2 tsp Italian seasoning
  

• ~8 grinds fresh black pepper, or to taste
  

• 1 cup crushed or smooth tomatoes (low sodium if available)
  

• 4.5 cups low sodium vegetable broth
  

• 1 tsp sugar
  

• 1 cup milk (or unsweetened non-dairy milk if vegan)
  

• 540ml can white cannellini beans (low sodium if available)
  

• 1/2 bunch kale, thick part of stems removed, roughly chopped (about 3 packed cups)