This is an everything-but-the-kitchen-sink soup, but we figured that might not make the most positive first impression. Grain, vegetables, and starch…this has it all. The addition of black beans, if you have a can in your pantry, would only serve to balance it further, no?
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | tablespoon | extra-virgin olive oil | ||
| 1 | medium | onion, diced | ||
| 4 | cloves | garlic, minced | ||
| 4 | cups | vegetable broth (low-sodium preferred) | ||
| 1 | bunch | kale, ribs removed and chopped | ||
| 2 | large | carrots, sliced into ¼-inch coins | ||
| 1 | (15-ounce) can | Italian-style diced tomatoes | ||
| 1 | (15-ounce) can | cannellini beans, drained and rinsed | ||
| salt, to taste |
Instructions
- In a large, heavy-bottomed pot, cook the onions with olive oil over medium heat for about 3 minutes.
- Add the garlic and cook for 2 minutes longer.
- When the onions and garlic are translucent, add the vegetable broth, kale, tomatoes, and carrots, then cover.
- Cook until the carrots and kale are tender, about 15-20 minutes.
- When the carrots and kale are tender, add the cannellini beans, salt to taste, and cook until the beans are heated through.
Prep Time: 1 hour Yield: 4-6 servings
