Recipes

TUSCAN WHITE BEAN & KALE SOUP

A family favorite that will soon become yours too! A great way to cook the kale and get everyone to love it! 

2 (15 oz) cans Cannellini beans 
2 T olive oil 
1 bay leaf 
1 onion, diced 
4 cloves garlic, minced 
2 carrots, diced 
8 c vegetable or chicken stock 
1 bunch kale, de-ribbed and cut into 1 inch ribbons 
1 (28 oz) can diced tomatoes, drained 
salt and pepper 
Parmesan (optional) 

Heat olive oil in a large, heavy pot and add onion, garlic, carrots and bay leaf. Reduce heat to medium, cook until onions are translucent. Add stock. Bring stock to boil, reduce heat to simmer and beans, kale, and tomatoes. Simmer 20 minutes. Add salt and pepper and Parmesan, if desired.