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.
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.
6 servings
1 cup
* 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.