Tuscan White Bean and Kale Soup

Ingredients

olive oil

2 tbsp

oniondiced

1/2 large

carrotsdiced

2

celerydiced

2 ribs

garlicminced

5 cloves

diced tomatoes

1 (28 oz) can

white beansdrained and rinsed

2 (15 oz) cans

vegetable broth

4 cups

Italian seasoning

1 tsp

saltto taste

1 tsp

crushed red pepper

1/2 tsp

kalechopped

4 cups

Method

1. 01Heat olive oil in a 4.5-quart soup pot over medium-high heat until shimmering.
2. 02Add onion, carrots, celery, and garlic. Sauté until softened, stirring occasionally.5 min
3. 03Stir in tomatoes, white beans, vegetable broth, Italian seasoning, salt, and crushed red pepper.
4. 04Bring to a boil, then reduce heat and simmer 10-15 minutes, stirring occasionally.15 min
5. 05Remove tough stems from kale, chop into bite-sized pieces, and stir into soup during the last few minutes of simmering.
6. 06Taste and adjust salt as needed. Serve warm.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free