Tuscan White Bean Soup with Kale

By VerneJ

Nutritional Facts per serving: 89 Calories

Ingredients

• 1 medium onion, diced
• 2 cloves garlic, chopped
• 2 tbsp. olive oil
• 1 cup fennel bulb, diced
• 1 cup carrots, diced
• 1 tsp. Kosher salt
• 1 tsp. black pepper
• 1 tsp. fresh rosemary, chopped
• 1 tsp. fresh thyme leaves
• 1 bay leaf
• 8 cups vegetable stock
• 1 (10-oz.) can stewed tomatoes
• 1 (10-oz.) can white beans, rinsed and drained
• 1 bunch fresh kale, chopped

Details

Servings 6
Adapted from blackdoctor.org

Preparation

Step 1

1. In a large pot, sauté onion, fennel and carrot in olive oil over medium heat for about 3 minutes. Season with salt and pepper.

2. Add Rosemary, thyme and bay leaf and continue to sauté for an additional 2 minutes. Stir occasionally.

3. Add vegetable stock, tomatoes, white beans and kale and cook for about 10 minutes. Taste and, if needed, add salt and pepper. Serve warm.