Tuesday, January 29, 2013

KALE & WHITE BEAN SOUP

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Kale & White Bean Soup

Ingredients: 
  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 4 large garlic cloves, roughly chopped
  • 1 (32 ounces) box low-sodium vegetable broth
  • 4 cups packed chopped kale
  • 3 large carrots, sliced
  • 1 (14.5 ounces) can Italian-style diced tomatoes (optional) or 3 T. tomato paste
  • 1 (14.5 ounces) can no-salt-added cannellini beans, drained and rinsed
  • 3 T. fresh lemon juice

Instructions:

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, and carrots,  and cover. Cook 15 minutes or until kale and carrots are tender. Add beans and lemon juice and heat thoroughly. Serve hot.

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