Tuesday, October 13, 2015
Tuscan Kale and Carrot Soup
1 bunch multicolored carrots, cut into 1-inch chunks
4 cups vegetable broth
1 can diced tomatoes, in juice
1 bunch tuscan kale, thinly sliced
¼ cup chopped fresh basil
2 tablespoon chopped chives
1 can cannellini beans, rinsed and drained
1 tablespoon balsamic vinegar
Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot over medium heat. Simmer until carrots are fork-tender, about 15 minutes.
Place kale on top of soup, in stockpot. Cover pot and steam kale 5 minutes.
Stir in kale, and add beans and vinegar to soup. Return to a simmer for another 5 minutes. Season with salt and pepper, if desired. Stir in chopped basil and top with chives just before serving.
makes 4 servings
175 calories | 0g fat | 28g carbs | 9g protein