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Recipes - Tuscan Bean and Kale Soup

Recipe Name

Tuscan Bean and Kale Soup

Submitted by lorijane.smith@yahoo.com
Recipe Description A delicious and healthful addition to your soup rotation. Great for any time of the year.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 1020 Cook Time (minutes) 20 Ready In (minutes) 1040
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
2/3
tablespoonsolive oil
1
smallOnion, chopped
2
mediumcarrots, chopped
2
stalks small (5celery, chopped
4
clovegarlic crushed
1/2
teaspoonrosemary, dried
1/2
teaspoonthyme, dried
1
leafbay leaf
4
cupsVegetable stock (low sodium used)
1
1/2
cupWhite Kidney (cannelli) beans, canned, 15 oz
10
1/2
ouncestomatoes crushed (28 oz can)
4
cups, choppedKale, stemmed and chopped
1/2
dashsalt, to taste
1/2
dashpepper, to taste
Steps
Sequence Step
1Heat oil in a large saucepan over medium heat. Add the onion, carrots and celery and cook for 5 minutes, stirring occasionally.
2Add the garlic, thyme, rosemary, and bay leaf and cook for 1 minute, until fragrant, stirring occasionally.
3Stir in the stock, cannellini beans and tomatoes. Bring to boil and then reduce heat to low.
4Add the kale and cover the saucepan with a lid. Allow to simmer for 15 minutes. Season with salt and pepper if desired.
5Transfer 1/3 of the bean mixture to the food processor and pulse until creamy.
6Return the pureed beans to the saucepan and stir to combine.
7Place soup in bowls and enjoy!






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