This quick and delicious soup makes for a hearty and healthy dinner. A rainbow of colors tells you you’re getting tons of yummy vitamins, and the beans mean everyone will feel full and satisfied from a vegetable protein that won’t weigh you down!
Quick White Bean and Kale Soup
Cooking time: 30 min
2 tbsp extra virgin olive oil
1 yellow onion, chopped
4 large garlic cloves, roughly chopped
1 (32 oz) carton of low-sodium organic vegetable broth, or 4 cups of water seasoned with Seitenbacher broth powder
4 cups packed chopped kale
2 large carrots, peeled and sliced into rounds
1 (14.5 oz) can of organic, unsalted cannelini beans
1 (14.5 oz) can of organic diced tomatoes
Heat oil over medium heat in a soup pot. Add onion and cook 3 minutes. Add garlic and cook another two minutes. Add carrots and cook another minute. Add broth, tomatoes and their juice and bring to a boil. Cook about 5 minutes, or until carrots are tender. Add beans and kale and cook until kale is tender, about another 5-7 minutes. Season with freshly ground pepper to taste. Serve with rye or multigrain toast.