Look, A Vegetable!
I know that it may seem that all we ever eat is chocolate pudding and coconut cake, but I swear that I occasionally cook things with some nutritional value.
Take this weekend for example, despite the fact that the weather was a tad bit warmer, I was still in the mood for some soup and made a pot of Kale and White Bean soup. Simple, easy and yummy.
Vegetarian Tuscan Kale and White Bean Soup
Adapted from Whole Foods Recipe
2 Tbl. extra virgin olive oil
1 c. diced yellow onion
4 large garlic cloves, chopped
32 oz. vegetable broth
4 c. packed chopped kale
1 (14.5 oz) can Italian style diced tomatoes
1 (14.5 oz) can cannellini beans, drained and rinsed
3 carrots, peeled and chopped
Parmesan cheese (optional)
In a large saucepan, heat olive oil over medium heat. Add onions and cook for 3 minutes. Add garlic and carrots and cook for 2 minutes longer. Add broth, kale, and tomatoes and cover. Cook for 5 minutes or until kale is tender. Add beans and heat thoroughly. Serve hot, sprinkled with parmesan cheese.
EDITED: because apparently I can't spell...