Vegetarian Tuscan Kale and White Bean Soup
From Whole Foods MarketServes 4
This weeknight wonder is packed with veggies and beans. Top with crunchy croutons and grated Pecorino Romano cheese.
Ingredients
2 tablespoons extra-virgin
olive
oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed
1 (14.5-ounce) can sliced carrots, drained, or two large carrots, peeled and sliced
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed
1 (14.5-ounce) can sliced carrots, drained, or two large carrots, peeled and sliced
Method
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.
