Tuscan Kale & White Bean Soup
Cooking Time
35
Yields
Ingredients
1 T extra virgin olive oil
1 large organic onion, chopped
2 large organic carrot, chopped
2 stick organic celery, chopped
Himalayan pink sea salt to taste
4 large garlic cloves, minced
1 carton I use (Pomi organic chopped tomatoes)
6 cups organic vegetable broth I use (Pacfic)
1 T organic tomato paste
1 bay leaf
a couple sprigs parsley and thyme, chopped
½ pound organic tuscan kale, stemmed and chopped
1 can organic cannellini beans (or any white bean), drained and rinsed
freshly ground pepper
Optional
1 medium organic Yukon gold potato, diced
1 piece of cheese rind
Directions
Heat olive oil over medium heat in a large, heavy soup pot and then add onion, carrot and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in the chopped tomatoes , add another pinch of salt and cook, stirring often for 5 to 10 minutes until the tomatoes have cooked down slightly.
Add the water, tomato paste, oregano, bay leaf, potato, thyme, parsley and salt to taste. Bring to a boil, cover and simmer 10-15 minutes until the potatoes are just tender. If useing cheese rind add it now.
Add the kale and simmer another 10 minutes until the kale is tender and the soup is fragrant. Taste, adjust salt and pepper. Stir in the beans and heat through for 5 minutes.