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Vegetarian Tuscan Kale and White Bean Soup
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2 tablespoons | extra-virgin olive oil |
1 cup | diced yellow onion |
4 large | garlic cloves, roughly chopped |
1 (32-ounce) box | low-sodium vegetable broth |
4 cups | packed chopped kale |
1 (14.5-ounce) can | Italian-style diced tomatoes |
1 (14.5-ounce) can | no-salt-added cannellini beans, drained and rinsed |
1 (14.5-ounce) can | sliced carrots, drained, or two large carrots, peeled and sliced |
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.
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