Tuscan White Bean and Kale Soup

Light and delicious, packed with protein and nutrients, 

this is the ideal Spring time soup.

Ingredients:

2 tablespoons of extra-virgin olive oil 

1 Shallot, neat diced

1 medium Onion, finely chopped

3 cloves of Garlic, minced

1 32-oz container of organic Vegetable Broth

4 cups of chopped, fresh organic Kale

1 can organic Kidney beans, drained and rinsed

1 can organic Cannellini beans, drained and rinsed

1 tablespoon of dried Parsley

2 teaspoons of Sea Salt

1 teaspoon of ground Black Pepper 

1/2 teaspoon of dried Basil

1/2 teaspoon of dried Oregano

Directions:

This one pot wonder is so simple and so delicious! In a large pot, over medium heat, saute the chopped onion, shallot, and garlic until the onions go clear. Pour in the vegetable broth, and add in all spices. Allow to simmer of medium heat while you chop the kale. You want the broth to have time to absorb the flavor from the onion, garlic and seasonings before adding the kale and beans. When the kale is chopped, add it and the beans to the broth mixture. Simmer for another ten minutes. Serve and enjoy. 

*From start to finish, this meal takes about 25 minutes. It's the healthy way to make dinner after a long, busy day. 

This recipe is:

- Vegan/Vegetarian

- Organic

- Whole Food