Ingredients:
3 tablespoons Bertolli Extra Virgin Olive Oil, divided 1 small zucchini, sliced in 1/2-inch half moons 2 cups tightly packed, thinly sliced Tuscan kale leaves 23-ounce jar Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano and Parmesan Sauce 32-ounce carton vegetable broth 15-ounce can cannellini beans, rinsed 1/3 cup shaved Parmigiano Reggiano cheese

Instructions:
In 6-quart pot over medium-high heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring frequently, about 1-2 minutes, or until kale begins to wilt. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes, or until heated. Top with shaved cheese before serving. Tips: Substitute garbanzo, kidney or pinto beans or tri-bean blend for cannellini beans. For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth and beans. Simmer soup 8-10 minutes more, or until pasta is cooked through.