Tomato & White Bean Soup

1. Heat oil in a heavy-bottomed pot over medium low heat. Add the carrots, celery, onions and a pinch of crushed red pepper and saute for 5 minutes until carrots begin to soften. Add the minced garlic and saute for 5 more minutes, being careful not to let the garlic brown.
2. Add the balsamic vinegar and cook for another 5 minutes. Add the tomatoes and boiling water and bring to a simmer. Once simmering, add salt and pepper to taste. Add the white beans, parmesan rind and sage, cover and let simmer for 15 minutes.
3. Serve with crusty whole wheat bread and a drizzle of olive oil.