Vegetarian Tuscan Kale & White Bean Soup, 1/14/14 - KATV - Breaking News, Weather and Razorback Sports

Vegetarian Tuscan Kale & White Bean Soup, 1/14/14

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Vanessa Barranco

Whole Foods

 

Serves 4

 

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

 

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.

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