Cooking Instructions

• Heat oil in a medium-large stock pot or Dutch oven over medium heat. Add rosemary sprig and gently fry in the hot oil for 1 minute. Add onion and cook until translucent, about 5 to 6 minutes.
• Add garlic, tomato paste, and red pepper flakes; stir to combine. Cook until the tomato paste turns brick-red and garlic is aromatic, about 2 to 3 minutes. Stir in dried oregano and sun-dried tomatoes; cook 1 more minute.
• Add butter beans, broth, salt, and pepper, and increase heat to bring soup to a simmer. Gently simmer, uncovered, until slightly reduced, about 15 minutes. Remove rosemary sprig.
• Use an immersion blender to blend about half of the soup or transfer 2 cups of soup to an upright blender and blend until mostly smooth. Pour blended soup back into pot and add kale and heavy cream. Continue cooking until the kale is wilted and bright green, about 2 to 4 more minutes. Stir in red wine vinegar and season with additional salt and black pepper, if needed.
• Ladle soup into bowls and top with freshly grated Parmesan cheese.