Ingredients

The following ingredients have 4 Servings
  • 2 tbsp. extra-virgin olive oil
  • 1 cup yellow onion (diced )
  • 1 tsp. minced garlic from a jar (or two-three cloves, minced)
  • 32 oz. ctn. low-sodium vegetable broth
  • 4 cups chopped kale (packed )
  • 14.5 oz. can Italian style diced tomatoes ( undrained)
  • 14.5 oz. can no-salt-added cannellini beans (drained and rinsed)
  • 8 oz. carrot chips (or 2 carrots, sliced)
  • 1/4 tsp. pepper
  • 1/2 to 1 tsp. fresh thyme (or as desired)
  • 1/4 cup Italian parsley (chopped)

Instruction

  • 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, tomatoes, carrots, pepper, thyme and Italian parsley, and cover.
  • Cook 15-20 minutes or until carrots are fork tender.
  • Add kale and cook an additional 5 minutes.
  • When carrots are done and other veggies are cooked, add beans and heat thoroughly.
  • Serve hot.