Kale & White Bean Soup
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 4 large garlic cloves, roughly chopped
- 1 (32 ounces) box low-sodium vegetable broth
- 4 cups packed chopped kale
- 3 large carrots, sliced
- 1 (14.5 ounces) can Italian-style diced tomatoes (optional) or 3 T. tomato paste
- 1 (14.5 ounces) can no-salt-added cannellini beans, drained and rinsed
- 3 T. fresh lemon juice
Instructions:
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, tomatoes, and carrots, and cover.
Cook 15 minutes or until kale and carrots are tender. Add beans and lemon juice and heat
thoroughly. Serve hot.
