Description
A hearty, Italian inspired soup, packed with vitamins and nutrients.
Ingredients
2 tablespoons
oil 1 cup
yellow onion (diced) 4 cloves
garlic (roughly chopped) 32 fluid ounces
low-sodium vegetable broth 4 cups
packed chopped kale (packed and chopped) 1 can
diced tomatoes (14.5 ounces) 1 can
can no-salt-added cannellini beans, drained and rinsed (14.5 ounces) 2
carrots (sliced)Instructions
- Heat oil in soup pot over medium-high heat.
- Add diced onions and sliced carrots to the pot and sweat until translucent (about 6 minutes) Reduce heat to medium-low.
- Add garlic, tomatoes, stock, and beans. Stir to combine. Bring soup to a rolling boil.
- When soup is boiling, lower the heat to low and continue to simmer for 30 minutes Before turning off the stove, add chopped kale and continue to cook for 5 minutes
- Ladle into serving bowls and top with croutons, percorino or parmesan cheese (if using)
Export to:- Print View
Add new comment