Kale and White Bean Soup
After a busy three day weekend, this soup fit the bill for a quick and light dinner. With just a few ingredients its a perfect option for a weeknight dinner. I hope you enjoy it!
Prep time: 10 minutes
Cook time: 15 minutes
Yields 4 servings
Ingredients: preferably organic
2 tbsp olive oil
1 cup diced yellow onion (1 medium)
2-4 garlic cloves roughly chopped. Quantity to taste.
1 32oz box vegetable broth
4 cups chopped, packed baby kale
1 14.5oz can Italian style diced tomatoes
1 14.5oz can cannellini beans, drained and rinsed
2-3 large carrots, peeled and diced
In a large saucepan, heat olive oil over medium heat.
Add onion, cook 3 minutes or so.
Add garlic, cook an additional 2 minutes.
Add diced carrot and kale, saute over heat for 2 minutes.
Add tomatoes and broth.
Cover and cook 5 minutes or until kale and carrots are tender.
Add beans and heat thoroughly. Serve hot.
Serve this on its own like I do or top with croutons and some grated cheese.