Tuscon Kale Soup


A hearty, Italian inspired soup, packed with vitamins and nutrients.


2 tablespoons
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)
carrots (sliced)
croutons, pecorino/parmesan cheese (optional) (optional)


  1. Heat oil in soup pot over medium-high heat.
  2. Add diced onions and sliced carrots to the pot and sweat until translucent (about 6 minutes) Reduce heat to medium-low.
  3. Add garlic, tomatoes, stock, and beans. Stir to combine. Bring soup to a rolling boil.
  4. 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
  5. Ladle into serving bowls and top with croutons, percorino or parmesan cheese (if using)

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