Smoky Spanish Vegetable and White Bean Soup with Kale

¼ cup olive oil
1 large onion, finely chopped
2 large carrots, chopped
3 stalks celery, chopped
1 large red bell pepper, finely chopped
1 medium zucchini, halved lengthwise and thinly sliced
4 cloves garlic, minced
6 cups chicken or vegetable broth
1 can (28-ounce) diced fire-roasted tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
1 teaspoon crushed red pepper flakes
2 bay leaves
2 cans (15-ounces each) cannellini beans, drained and rinsed
1 container (5-ounce) baby kale
1 tablespoon sherry vinegar (optional)
salt and freshly ground black pepper, to taste
½ cup freshly grated Manchego cheese

Heat olive oil over medium-high heat in a Dutch oven or other heavy soup pot.

Add the onion, reduce heat to medium and cook for 4-5 minutes or until beginning to soften.

Add the carrots and celery and continue cooking for 5-6 minutes or until softened.

Add the red bell pepper and cook for 2 minutes.

Add the zucchini and garlic and cook for 1 minute.

Chicken or vegetable broth, tomatoes, tomato paste, Italian seasoning, smoked paprika, crushed red pepper flakes, bay leaves and beans. Bring to a boil, reduce heat and simmer for 20-25 minutes or until vegetables are tender.

Stir in the baby kale by the handful.

Add sherry vinegar and salt and black pepper to taste.

Serve in bowls topped with freshly grated Manchego cheese.

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