Serves 4-6
INGREDIENTS:
2 tbsp olive oil
6 cups vegetable or organic chicken stock (about 6 cups)
1 28 oz. can diced tomatoes
2 14 oz. cans white beans
1 large onion diced
2-3 cloves of garlic diced
Optional: 3 leeks and/or a couple of shallots diced
3 carrots diced
2 celery stalks diced
1 bunch of kale, roughly chopped
Optional: chopped potatoes or any additional veggies you have around
Optional herbs: chopped sage, thyme
2 tbsp olive oil
6 cups vegetable or organic chicken stock (about 6 cups)
1 28 oz. can diced tomatoes
2 14 oz. cans white beans
1 large onion diced
2-3 cloves of garlic diced
Optional: 3 leeks and/or a couple of shallots diced
3 carrots diced
2 celery stalks diced
1 bunch of kale, roughly chopped
Optional: chopped potatoes or any additional veggies you have around
Optional herbs: chopped sage, thyme
PREPARATION:
1. Sauté garlic, onions and any additional onions (leeks or shallots) in a good amount of olive oil.
2. After onions appear translucent, add the carrot, celery and continue to sauté for about 10 minutes.
3. Add drained and rinsed white beans, diced tomatoes, stock and additional veggies. Bring to a boil and then reduce to cook at a medium to low heat for about 20-25 minutes.
4. Add kale and herbs at the end as well as any additional seasoning (salt and pepper) to taste. Enjoy!
1. Sauté garlic, onions and any additional onions (leeks or shallots) in a good amount of olive oil.
2. After onions appear translucent, add the carrot, celery and continue to sauté for about 10 minutes.
3. Add drained and rinsed white beans, diced tomatoes, stock and additional veggies. Bring to a boil and then reduce to cook at a medium to low heat for about 20-25 minutes.
4. Add kale and herbs at the end as well as any additional seasoning (salt and pepper) to taste. Enjoy!
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