KALE & WHITE BEAN SOUP

May 10, 2020 by Renee Tavoularis

Ingredients

1 cup diced yellow onion
½ cup diced celery
½ cup diced carrot
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons tomato paste
5 cups water
½ teaspoon dried basil
1 15 ounce can chickpeas, drained and rinsed
4 cups kale, stems removed and roughly chopped 

Instructions

• In a large pot, add the oil and heat over medium heat. Add the onion and carrots to the pot and sauté for 5 minutes.
• Add the celery and garlic and continue to sauté for another 3 minutes.
• Place the tomato paste, chickpeas and basil into the pot and stir to combine before adding the water. Let come to a low boil before reducing the heat to low and stirring in the kale.
• Simmer the soup for 10 more minute or until the kale is gently wilted. Remove from heat and serve.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.