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Tuscan White Bean Tomato Soup With Kale

Heat a large soup pot over medium heat. Add onions to the pot and a few splashes of water as the onions cook to keep them from sticking to the pan. Cook the onions for 5 minutes, then add the garlic and cook for 3 more minutes. Add the canned tomatoes, bay leaf, herbs, spices, and salt. Reduce heat to medium-low and simmer for 5 minutes while stirring. Add the white beans and vegetable broth and b. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:25

Main Ingredients

2/3 cup onion, diced

4 - 5 cloves of garlic, minced

1 15 oz can crushed tomatoes

1 bay leaf

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1/4 teaspoon white pepper

1/2 teaspoon salt

4 cups vegetable broth

1 can white beans, drained and rinsed

3 cups kale, chopped into small ribbons

1/4 cup orzo pasta (optional)

Preparation

1Heat a large soup pot over medium heat. Add onions to the pot and a few splashes of water as the onions cook to keep them from sticking to the pan. Cook the onions for 5 minutes, then add the garlic and cook for 3 more minutes.

2Add the canned tomatoes, bay leaf, herbs, spices, and salt. Reduce heat to medium-low and simmer for 5 minutes while stirring.

3Add the white beans and vegetable broth and bring pot to boil. Once boiling, cook for 12 minutes, then add the kale. Cook until kale is wilted and tender, about 5 minutes, then add orzo pasta if using and cook for another 5 minutes.

4Remove bay leaf and taste to adjust salt and pepper if needed.

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