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

Vanessa Barranco

Whole Foods

Serves 4


  • 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


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.

close video ad
Unmutetoggle ad audio on off