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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

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Ingredients
Amt.	Measure	Ingredient



2 2/3	tablespoons	olive oil
1	small	Onion, chopped
2	medium	carrots, chopped
2	stalks small (5	celery, chopped
4	clove	garlic crushed
1/2	teaspoon	rosemary, dried
1/2	teaspoon	thyme, dried
1	leaf	bay leaf
4	cups	Vegetable stock (low sodium used)
1 1/2	cup	White Kidney (cannelli) beans, canned, 15 oz
10 1/2	ounces	tomatoes crushed (28 oz can)
4	cups, chopped	Kale, stemmed and chopped
1/2	dash	salt, to taste
1/2	dash	pepper, to taste

Steps

Sequence	Step

1	Heat oil in a large saucepan over medium heat. Add the onion, carrots and celery and cook for 5 minutes, stirring occasionally.
2	Add the garlic, thyme, rosemary, and bay leaf and cook for 1 minute, until fragrant, stirring occasionally.
3	Stir in the stock, cannellini beans and tomatoes. Bring to boil and then reduce heat to low.
4	Add the kale and cover the saucepan with a lid. Allow to simmer for 15 minutes. Season with salt and pepper if desired.
5	Transfer 1/3 of the bean mixture to the food processor and pulse until creamy.
6	Return the pureed beans to the saucepan and stir to combine.
7	Place soup in bowls and enjoy!

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