Kale and White Bean Soup

By Carla

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 and rinsed
• 1 (14.5-ounce) can sliced carrots, drained, or two large carrots, peeled and sliced

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

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1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed

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1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed

In a large 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 and canned carrots and heat thoroughly. Serve hot.