Tuscan White Bean Soup With Kale

I absolutely love things that are warm and comforting. This soup is perfect for a chilly night. Not only is it a quick meal to prepare, but it’s hearty and filling…and vegan. The leftovers are better than the original, if you could even imagine that. This soup freezes well so you can make it any time of the year. I really could go on and on, but there really is no reason you shouldn’t be making this soup! Here’s the recipe…

Tuscan White Bean Soup with Kale – 89 calories per serving

Note: Makes 6 large servings

1 medium onion, diced

2 cloves of garlic, chopped

2 tablespoons of olive oil

1 cup of fennel bulb, diced

1 cup of carrots, diced

1 teaspoon of Kosher salt

1 teaspoon of black pepper

1 teaspoon of fresh rosemary, chopped

1 teaspoon of fresh thyme leaves

1 bay leaf

8 cups of vegetable stock

1 10 oz can of stewed tomatoes

1 10 oz can of white beans, rinsed and drained

1 bunch of fresh kale, chopped

Directions

1. In a large pot, sauté the onion, garlic, fennel, and carrot in olive oil over medium heat for about 3 minutes. Season with salt and pepper.
2. Add the rosemary, thyme, and bay leaf and continue to sauté for an additional 2 minutes. Stir occasionally.
3. Add the vegetable stock, tomatoes, white beans, and kale and cook for about 10 minutes. Taste and if needed, add salt and pepper. Serve warm.

Tuscan White Bean Soup With Kale  was originally published on blackdoctor.org