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Soup, White Bean, Tuscan with Kale and Carrot Recipe

   
 

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     Soup, White Bean, Tuscan with Kale and Carrot

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   4-

Ingredients
This recipe has been doubled from the original and GF substitutions noted
Grated smoked gouda cheese for toast
2 Edwards N Sons Not Chickn Bouillon
8 tsp olive oil
1/2 yellow onion
8 cloves garlic
12 oz orange carrot
2 tsp Italian herb blend, 1 pt dried basil, 1 pt dried oregano, 1 pt dried thyme
1 16 oz can tomato sauce
 
2 cups canned white beans, about 14.5 oz
8 oz kale
1 oz ground Parmesan or more to for taste
10 sprigs parsley
Seasoned salt, but leave off if not using low sodium Bouillon
Black pepper
GF bread for toast

Instructions
This recipe can be halved. In a bowl or saucepan, dissolve bouillon cube in 4 cups hot water. MISE EN PLACE • Peel and finely chop 1/2 onion, save 1/2 for other use. • Peel and finely chop garlic. • Dice carrots. • Discard kale stems. Shred leaves. •Pick and chop parsley leaves. • Rinse and drain beans..
Place a medium saucepan over medium-high heat. Add 1 teaspoon olive oil. When hot, stir in onion, garlic, carrot and Italian herb blend. Cook, stirring occasionally, until carrot is tender, 4-5 minutes.Stir in bouillon mixture and tomato sauce.
When soup simmers, stir in beans and kale. Simmer until kale is tender, about 5 minutes• Stir in Parmesan. • Remove from heat, cover, and let stand 3 minutes. Taste and adjust seasoning as desired with PeachDish Salt and black pepper.
Divide soup between 2 bowls, and drizzle with a total 1 tablespoon olive oil. • Garnish with parsley, and enjoy!Serve with cheese toast, smoked gouda is a great choice


Originally Submitted
3/6/2018





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