Recipe:

Vegetarian Tuscan Kale and White Bean Soup

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Serves 4

This weeknight wonder is packed with veggies and beans. Top with crunchy croutons and grated Pecorino Romano cheese.

Ingredients

2 tablespoons extra virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box 365 Organic Everyday Value™ Vegetable Broth
4 cups packed chopped kale
1 (14.5-ounce) can 365 Organic Everyday Value™ Italian-Style Diced Tomatoes
1 (14.5-ounce) can cannellini beans, drained and rinsed
1 (14.5-ounce) can 365 Everyday Value™ Sliced Carrots, drained; or two large carrots, peeled and sliced

Method

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.

Nutrition

Per serving (about 20oz/567g-wt.): 230 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 1120mg sodium , 32g total carbohydrate (7g dietary fiber, 5g sugar), 8g protein

Tags: Family Friendly, One Pot Meals, Italian, Vegan, Dairy Free, Vegetarian

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