Tomato Kale and White Bean Soup

By Kelli with an I

A hearty vegetarian soup.

Ingredients

• 2 cans diced tomatoes
• 2 cans white kidney beans (also called navy beans) - drained
• 1 bunch of kale - rinsed and chopped into 2 inch strips
• 1 large purple/red onion - finely chopped
• 3 garlic cloves - minced
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp tomato paste
• Salt and pepper to taste

Preparation

Step 1

1. In a medium pan, saute onion and garlic in olive oil over medium heat until soft, then season with salt and pepper.

2. Stir in tomato paste + vinegar - cook around 3 minutes.

3. In a large soup pot, add in tomatoes, beans and 4 cups of water. Bring to a boil and stir in kale.

5. Cover pot around 5 minutes until kale is just starts to turn bright green. Pair with a grilled cheese, or just by itself, and enjoy!