|
1 medium onion, diced
1 Tbsp. olive oil
4 cloves garlic, minced
4 cups vegetable or chick-nish broth
1 bunch kale, ribs removed and chopped
2 large carrots, sliced
1 (15 oz.) can Italian style diced tomatoes
1 (15 oz.) can cannellini beans, drained and rinsed
Salt to taste
In large, heavy-bottomed pot, cook onions in olive oil over medium heat for 3 minutes. Add garlic and cook 2 minutes longer. When translucent, add vegetable broth, kale, carrots, beans and tomatoes. Cover and cook until carrots and kale are tender, about 15-20 minutes. Add salt to taste.
Serves 4-6
Per 1 cup serving: 419 cal., 4.7 g. fat, 68.7 g. carbs, 24.1 g. dietary fiber, 9.1 g. sugar, 26.9 g. protein
|
