Kale and White Bean Soup

This is an everything-but-the-kitchen-sink soup, but we figured that might not make the most positive first impression. Grain, vegetables, and starch…this has it all. The addition of black beans, if you have a can in your pantry, would only serve to balance it further, no?

1 tbsp extra-virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
4 cups vegetable broth (low-sodium preferred)
1 bunch kale, ribs removed and chopped
2 large carrots, sliced into ¼-inch coins
1 (15 oz) can Italian-style diced tomatoes
1 (15 oz) can cannellini beans, drained and rinsed
salt, to taste

1

In a large, heavy-bottomed pot, cook the onions with olive oil over medium heat for about 3 minutes.

2

Add the garlic and cook for 2 minutes longer.

3

When the onions and garlic are translucent, add the vegetable broth, kale, tomatoes, and carrots, then cover.

4

Cook until the carrots and kale are tender, about 15-20 minutes.

5

When the carrots and kale are tender, add the cannellini beans, salt to taste, and cook until the beans are heated through.