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

Ingredients
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...