Kale and White Bean Soup

• 2 cups white beans, drained and rinsed
• 2 cups cooked kale (from about 1 lb raw, two bunches)
• 1 cup cooked sliced carrot (from about 1.5 cups raw)
• 1 cup diced tomato
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil

• 4 cups white beans, drained and rinsed
• 4 cups cooked kale (from about 1 lb raw, two bunches)
• 2 cup cooked sliced carrot (from about 1.5 cups raw)
• 2 cup diced tomato
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 2 tbsp olive oil

• 6 cups white beans, drained and rinsed
• 6 cups cooked kale (from about 1 lb raw, two bunches)
• 3 cup cooked sliced carrot (from about 1.5 cups raw)
• 3 cup diced tomato
• 6 cloves garlic, minced
• 12 cups vegetable broth
• 3 tbsp olive oil

• 8 cups white beans, drained and rinsed
• 8 cups cooked kale (from about 1 lb raw, two bunches)
• 4 cup cooked sliced carrot (from about 1.5 cups raw)
• 4 cup diced tomato
• 8 cloves garlic, minced
• 16 cups vegetable broth
• 4 tbsp olive oil

1. Warm the olive oil in a large pot over medium heat, about 1 minute, until it shimmers and flows easily.

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2. Add the garlic and cook, stirring, 1 to 2 minutes, until fragrant and just softened, not browned.

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3. Add the sliced carrot and cook, stirring, 4 to 5 minutes, until it begins to soften at the edges.

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4. Add the white beans, kale, and diced tomato, then pour in the vegetable broth.
5. Bring to a boil over high heat, about 5 minutes, until it bubbles hard across the surface.

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6. Lower the heat and simmer 15 to 20 minutes, until the kale is tender and the carrot is soft when pierced.

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7. Taste, season with salt and pepper, and serve hot.

• Calories774
• Protein41g
• Carbs121g
• Fat16g
• Fiber33g
• Sodium1735mg

• Heart Health
• Gut Health
• Inflammation
• Eating Well
• Mood Support

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