Tuscan Bean & Kale Soup

Ingredients

• 2 Tbsp Olive Oil
• 2 cans Vanee Chicken Broth
• 1 cup of chopped Onions, Celery, and Zucchini
• 1 Tbsp Garlic, minced
• 5 cups Kale, chopped
• 1 Tbsp. each Basil, Oregano, and Thyme, chopped
• 15 oz. Tomatoes, diced
• 50 oz. Cannellini Beans, rinsed and drained

Directions

Heat the olive oil in a large soup pot over medium heat, then add the onions, celery, and zucchini and cook for 5–8 minutes until vegetables are tender. Add the garlic and cook for 1 minute. Add the diced tomatoes, stir and cook for another 3 minutes. Add the herbs, bring to a boil reduce heat and simmer for 20–25 minutes. Add the kale and beans and simmer for 10 minutes. Serve.

• Category: Soups