Tuscan Kale & White Bean Soup Recipe

Tuscan Kale & White Bean Soup

This soup is delicious and hearty, full of veggies and a favorite with our littles! It's also really easy to make and under 500 Calories per serving! This recipe makes 2 (Adult-Sized) Servings - it was enough for 2 kids and 2 adults in our house. If you want leftovers or seconds double the recipe.

Ingredients:

• 1 can of Cannellini (white kidney) beans
• 2 medium Carrots
• 24oz Vegetable Broth
• 1/2 small pack of fresh rosemary
• 2 garlic cloves
• 1 bunch of kale (any kind will work -but we prefer Lacinto Kale for this recipe)
• 1/2 yellow onion
• black pepper
• crushed red pepper
• extra virgin olive oil
• salt

Instructions:

1. Wash and dry the fresh produce: carrots, kale, rosemary
2. Trim off the ends and peel the carrots. Small dice the carrots (1/4" cubes) and transfer to a bowl.
3. Preheat a medium saucepan over medium-high heat.
4. Trim off and discard ends of the onion and remove the peel. Small dice into 1/4" pieces and add to the bowl with the carrots
5. Open can of beans but don't drain it.
6. Add 2 tablespoons of olive oil to the saucepan and swirl to coat the bottom.
7. Add carrots and onions to saucepan; cook, stirring frequently, until the vegetables have softened, 3-4 minutes.
8. Remove rosemary leaves from stems and chop. Add to a small bowl.
9. Trim off and discard the root end of the garlic; peel and mince.
10. Add garlic and 1/4 tsp crushed red pepper to the saucepan; cook stirring constantly, until fragrant, 15-30 seconds.
11. Add the beans and their liquid, along with 3 cups of veggie broth, rosemary, 1/2 tsp salt, 1/4 tsp of pepper to the saucepan. Increase the heat to high and bring to a boil.
12. When soup comes to a boil, reduce the heat to a simmer, cover, and cook for 10 minutes.
13. While soup cooks, fold each kale leaf lengthwise, slice away and discard the stems, and chop the leaves into 1" pieces.
14. Uncover the saucepan, stir in the kale, then cover again and continue to cook until the kale is wilted, 2 to 3 minutes.
15. To serve, ladle the soup into a bowl. Enjoy!