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      Vegetarian Tuscan Kale & White Bean Soup, 1/14/14

      Vanessa Barranco

      Whole Foods

      Serves 4

      Ingredients:

      • 2 tablespoons extra-virgin olive oil
      • 1 cup diced yellow onion
      • 4 large garlic cloves, roughly chopped
      • 1 (32-ounce) box low-sodium vegetable broth
      • 4 cups packed chopped kale
      • 1 (14.5-ounce) can Italian-style diced tomatoes
      • 1 (14.5-ounce) can no-salt-added cannellini beans, drained andrinsed
      • 1 (14.5-ounce) can sliced carrots, drained, or two largecarrots, peeled and sliced

      Method:

      In alarge saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes.Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots,if using) and cover. Cook 5 minutes or until kale is tender. Add beans andcanned carrots and heat thoroughly. Serve hot.

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