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?
In a large, heavy-bottomed pot, cook the onions with olive oil over medium heat for about 3 minutes.
2
Add the garlic and cook for 2 minutes longer.
3
When the onions and garlic are translucent, add the vegetable broth, kale, tomatoes, and carrots, then cover.
4
Cook until the carrots and kale are tender, about 15-20 minutes.
5
When the carrots and kale are tender, add the cannellini beans, salt to taste, and cook until the beans are heated through.
Nutrition Facts
6 servings
Serving size
1 cup
Amount per serving
Calories419
% Daily Value *
Total Fat4.7g7%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol0mg
Sodium947mg42%
Total Carbohydrate68.7g25%
Dietary Fiber 24.1g87%
Total Sugars 9.1g
Protein26.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1tbspextra-virgin olive oil
1medium onion, diced
4cloves garlic, minced
4cupsvegetable broth (low-sodium preferred)
1bunch kale, ribs removed and chopped
2large carrots, sliced into ¼-inch coins
1(15 oz) can Italian-style diced tomatoes
1(15 oz) can cannellini beans, drained and rinsed
salt, to taste
Directions
1
In a large, heavy-bottomed pot, cook the onions with olive oil over medium heat for about 3 minutes.
2
Add the garlic and cook for 2 minutes longer.
3
When the onions and garlic are translucent, add the vegetable broth, kale, tomatoes, and carrots, then cover.
4
Cook until the carrots and kale are tender, about 15-20 minutes.
5
When the carrots and kale are tender, add the cannellini beans, salt to taste, and cook until the beans are heated through.
AuthorLife and Health Network