I’m not really a soup girl. From time to time I’ll get into some pho, chili, or maybe tomato basil if it’s put in front of me, but generally speaking, shmeh. This soup, however, looks pretty delicious and could possibly be a game changer. Definitely going to try it soon.
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
Directions:
- 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. Makes 4 servings.
