Tuscan Vegetable Soup
Ingredients:
- 1 tbsp Olive Oil
- 5 Carrots chopped
- 1 c Onions chopped
- 6 c Vegetable Broth
- 1 bunch Kale tuscan or dinosaur kale
- 28 oz Canned Cannellini Beans 2 cans, rinsed and drained
- 14 oz Diced Tomatoes 1 can
- 1 tsp Sea Salt
- .5 tsp Dried Oregano
- 3 cloves Garlic minced or pressed
- .5 tsp Dried Basil
- .25 tsp Ground Black Pepper
Instructions:
- In a large saucepot, heat oil over medium heat. Add carrots, onions, and garlic. Cook for 6-8 minutes or until vegetables are beginning to soften, stirring occasionally.
- Add remaining ingredients. Heat to simmering over high heat, reduce heat to medium and cook for about 20 minutes or until kale is tender. Stir occasionally.
- Suggestions for serving: crusty bread and parmesan.
Nutrition
Calories: 359kcal | Carbohydrates: 65g | Protein: 17g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2078mg | Potassium: 1558mg | Fiber: 13g | Sugar: 11g | Vitamin A: 16850IU | Vitamin C: 56.3mg | Calcium: 263mg | Iron: 7.8mg
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