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Friday, October 12, 2012

White Bean, Kale & Carrot Soup

1 tablespoon olive or canola oil
2 teaspoons minced garlic
1 small yellow onion, diced
4 cups chopped raw kale
2 large carrots, peeled and sliced
4 cups chicken or vegetable broth
2 (15 oz) cans white beans, undrained
2 teaspoons dried Italian seasoning
salt and pepper to taste

In a stock/soup pot, heat olive oil over medium heat. Add garlic and onion; saute until soft. Stir in broth, carrots, beans, seasonings, garlic and onion. Bring to a boil, then reduce heat and cook until carrots are almost tender, stirring occasionally. Add kale; cover and simmer for about 15 minutes or until kale is done, stirring occasionally.

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