Tuscan White Bean and Kale Soup

Nutrition Information

Ingredients

• 2 cans (15oz each) Cannellini beans (drained and rinsed)
• 1 bunch Kale (stems removed, chopped)
• 6 cups Chicken broth (low-sodium)
• 1 can (14oz) Diced tomatoes
• 1 large Onion (diced)
• 2 Carrots (diced)
• 2 stalks Celery (diced)
• 4 cloves Garlic (minced)
• 2 tbsp Olive oil
• 1 tsp Dried thyme
• 1 Bay leaf
• 1/4 tsp Red pepper flakes (optional)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat

2. 2

   Add diced onion, carrots, and celery - cook for 5-6 minutes until softened

3. 3

   Add minced garlic and cook for 1 minute until fragrant

4. 4

   Add chicken broth, diced tomatoes (with juices), cannellini beans, thyme, and bay leaf

5. 5

   Bring to a boil, then reduce heat and simmer for 15 minutes

6. 6

   Use a potato masher to partially mash some of the beans for a creamier texture

7. 7

   Add chopped kale to the pot

8. 8

   Simmer for 8-10 more minutes until kale is tender

9. 9

   Remove bay leaf

10. 10

    Season with salt, pepper, and red pepper flakes if desired

11. 11

    Ladle into bowls and drizzle with a little extra virgin olive oil

12. 12

    Serve hot with a sprinkle of parmesan if desired