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Tuscan Kale and White Bean Soup Recipe

   
 

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     Tuscan Kale and White Bean Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.5-ounce) can cannellini beans, drained and rinsed
2 large carrots, peeled and sliced
 

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 and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.


Originally Submitted
11/10/2011





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