White Bean and Kale Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 can 14.5 oz. diced tomatoes
- 1 bunch kale chopped
- 2 cans 14.5 oz. each white beans, drained and rinsed
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and garlic, and cook until softened.
- Add the vegetable broth, diced tomatoes, kale, white beans, thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes, or until the kale is tender.
- Serve hot, with a sprinkle of grated Parmesan cheese on top.