Tuscan Bean & Kale Soup
Ingredients
- 1 Tbsp canola oil
- 2/3 C chopped onion
- 2 stalks celery sliced or chopped
- 1/2 C carrot sliced or chopped
- 2 C diced ham
- 2 15-oz cans cannellini or other white beans drained and well-rinsed
- 2 14-oz cans chicken broth or 4 cups homemade chicken broth, or 1 32-ounce box chicken broth
- 1 C water
- 1 tsp seasonings
- 1 Tbsp tomato paste optional
- 3-4 C kale
Instructions
- Heat oil in a large pot over medium heat. Add onion, celery, and carrot and cook for about 5 minutes, or until softened.
- Add ham, beans, broth, water, seasonings, and tomato paste (if using) to the pot. Bring to a gentle boil.
- Add kale and cook for 15-20 minutes, or until celery and carrots are tender.
- Taste and adjust seasonings as needed. Add more water if the broth is too salty.
