CANNELLINI BEAN, CARROT, AND KALE SOUP

This Cannellini Bean, Carrot, and Kale Soup recipe is hearty and healthy! It’s rustic comfort food full of flavorful veggies. Perfect with crusty bread!

  • Prep Time 10 mins
  • Cook Time 30 mins
  • Total Time 40 mins
  • Servings: 4Calories: 173 kcal

Ingredients

  • 6 cloves garlic
  • 1/2 small white onion
  • 1 Jalapeno – remove seeds if desired
  • 4-5 carrots
  • 1 15 oz can cannellini beans
  • 2 cups chopped kale
  • 3 1/4 cups vegetable stock
  • 16 oz crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1 Tbsp sugar
  • 1 Tbsp cooking oil
  • salt
  • pepper

Instructions

  1. Mince garlic, onion, and jalapeno. Chop carrots and kale into uniform pieces.
  2. Heat Dutch oven or heavy bottom soup pan to medium on stove top. Add 1 Tbsp. cooking oil.

  3. Once heated, add garlic, onions, and jalapeno. Saute for 5 minutes, stirring frequently.
  4. Add carrots along with generous pinch salt and pepper. Saute for 8 minutes, stirring frequently. Deglaze pan with 1/4 cup vegetable stock if necessary.
  5. Add vegetable stock, crushed tomatoes, oregano, rosemary, sugar, and pinch salt and pepper. Stir together and cover.
  6. Cook for 25-30 minutes on medium heat while covered. Check and stir every 10 minutes or so.
  7. Carrots should be soft at this point.
  8. Add cannellini beans and kale. Cook for another 2-3 minutes or until kale is wilted.
  9. Adjust salt, pepper, and sugar levels.
  10. Serve with freshly grated Parmesan if desired.

Source: https://www.therusticfoodie.com

Leave a Reply