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.

Adapted From

makes 4 servings
175 calories  | 0g fat  |  28g carbs  |  9g protein