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

Directions:

• 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.