Kale and White Bean Soup

• tablespoon olive oil↗1
• garlic cloves, pressed↗8
• medium onion, chopped↗1
• medium carrots, sliced rather thinly↗2
• head kale, rinsed, spun and chopped↗1
• cups vegetable broth (reserve 1 cup)↗4
• (15 ounce) cans white beans, undrained (reserve about a cup of the beans and liquid)↗2
• (28 ounce) can diced tomatoes1
• tablespoon dried oregano↗1
• tablespoon dried basil↗1
• salt and pepper

Step-by-step instructions

1. 1

   Heat olive oil in a large soup pot over medium-high heat. Add garlic, onion and carrots, and saute until the onion is translucent and the carrots are getting soft.

2. 2

   Add the washed and chopped kale and saute for 10-15 minutes, until the kale is reduced and nice and soft.

3. 3

   Add 3 cups of the vegetable broth, the beans (reserving as stated above), the tomatoes, and the seasonings.

4. 4

   Simmer for 5 minutes.

5. 5

   While simmering, use a stick blender or regular blender to combine the reserved beans and broth.

6. 6

   Add the bean and broth mixture and simmer 5 more minutes.