Tuscan Bean and Kale soup
Prep Time
Serves
Cooking Mode
¼ cup olive oil
1 cup small diced Organic carrots
1 cup small diced spanish onion
1 bunch coarsely chopped Italian parsley (leaves only) or Basil
1 fresh oranic lemon juice and zest
1 Tbsp organic minced garlic
1 can Compliments Organic diced plum tomatoes with juice
2 cups chopped Compliments Organic Baby Kale
1 liter Organic chicken or vegetable broth
2 cans Eden organic white navy beans
Season with Salt and fresh cracked pepper
¼ cup olive oil
1 cup small diced Organic carrots
1 cup small diced spanish onion
1 bunch coarsely chopped Italian parsley (leaves only) or Basil
1 fresh oranic lemon juice and zest
1 Tbsp organic minced garlic
1 can Compliments Organic diced plum tomatoes with juice
2 cups chopped Compliments Organic Baby Kale
1 liter Organic chicken or vegetable broth
2 cans Eden organic white navy beans
Season with Salt and fresh cracked pepper
Directions
1Heat the olive oil in a large pot over medium-high heat; when the oil is hot, add the carrots, celery, onion, parsley and garlic. Season with salt and pepper. Cook, stirring frequently, until the vegetables have softened and begun to brown lightly, about 15 minutes.
2Add the tomatoes and chicken broth to the pot. Raise the heat to high and bring the soup to a boil. Reduce heat and cook at a simmer for 5 minutes. Add 2 beans to the pot and cook until warmed through Add baby kale and cook for 5 minutes. Finish soup with fresh herbs and a squeeze of lemon juice. Adjust seasoning with salt and pepper if needed.
3To serve, divide among warm bowls and drizzle each serving with some of the olive oil. Garnish with croutons and shaved Parmesan, if desired.
Disclaimer
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Personal Note
Personal Note
