Smoky Spanish Vegetable and White Bean Soup with Kale

Ingredients

• 1/4 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
• 1/2 cup freshly grated Manchego cheese

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