Italian-ish Black Bean and Kale Soup
Ingredients
- 2 cans black beans drained and rinsed
- 2 cans diced fire-roasted tomatoes and the juice
- 2 medium onions diced
- 4 stalks celery diced
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 6 cups vegetable broth
- 1 bunch kale chopped
- to taste salt
- to taste black pepper
- for garnish grated cheese
- for garnish flat leaf parsley chopped
- for garnish croutons
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and celery and cook until softened, about 5-7 minutes.
- Add garlic, oregano, and red pepper flakes (if using) and cook for 1 minute more.
- Add black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add kale and cook until wilted, about 5-10 minutes.
- Season with salt and pepper to taste.
- Serve with grated cheese, flat leaf parsley, and croutons.
