Chris M.'s Vegetarian Tuscan Kale and White Bean Soup

I think that my Mom originally got this recipe from a Pat Robertson/CBN publication. I ate a lot of it without upsetting my blood sugar.

And there was enough methane to run a small motorbike.

She hit the nail on the head when she said that no matter what you do with these ingredients or similar ones, you won't go wrong.

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Vegetarian Tuscan Kale and White Bean Soup

3 tbsp. olive oil
1 cup diced onion
4 large cloves of garlic, roughly chopped
4 cups vegetable broth
4 cup packed chopped kale
1 14 oz can of Italian –style diced tomatoes
1 14 oz. can of cannellini beans, drained and rinsed
1 14 oz. can of sliced carrots, drained

In a large saucepan, heat olive oil over medium heat. Add onion and
cook 3 minutes. Add garlic and cook 2 minutes. Add broth, kale and
tomatoes and cover and cook 5 minutes or until kale is tender. Add
beans and carrots and heat thoroughly.

Serve hot. Top with crunchy croutons and grated Pecorino Romano Cheese.

Chef's Notes:

These are my Mom's comments on her variations:

I have copied the recipe just as it appeared in the newspaper. Of course I did it my way. I used a large can of tomatoes (28oz. or so) and I don’t think they were the Italian style. I used either peeled or
chunks or whatever was on the shelf. I used chicken broth and probably 2 cups instead of four because I used the large can of tomatoes. Also I used fresh carrots and sautéed them with the onion. You would need to cook a little longer. Whatever you do I don’t think you could go wrong.

In doing the kale don’t forget to cut off the large stems of the kale.

Useful Recipe and Cooking Links:

Kale Recipes

15 Kale Recipes