This is the soup my daughter Rachel and I love. I make a big batch at a time and freeze it in individual portions for an incredibly healthy and colorful “instant” lunch. I buy the kale already torn in a bag.
Rachel’s Vegetable Soup
1 tablespoon olive oil
1 cup chopped onion
2 minced garlic cloves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
4 15-ounce cans lower sodium chicken or vegetable broth
2 14.5 ounce cans diced tomatoes
3 cups water
1 lb potato (1 large), peeled and cut in 1/2-inch dice
2 carrots, thinly sliced (about 1 cup)
1/2 pound green beans, cut in 1-inch pieces
1 pound torn kale
2 15-ounce cans white beans (cannelini), drained and rinsed
- Heat the olive oil over medium high; add the onion and garlic and cook 3-4 minutes until softened. Add the thyme, oregano, broth, tomatoes and water and bring to a boil. Add the potatoes and cook about 7 minutes, until softened but not cooked through. Add the carrots, green beans and kale and cook, tossing the kale occasionally, 13 minutes, or until kale is tender. Stir in the cannelini beans and cook 2 minutes to heat through.
- Add salt and pepper to taste.
Makes 8 servings
214 calories, 12 g protein, 45 g carbohydrates, 11 g fiber, 3 g fat, 0 g sat fat, 0 mg cholesterol, 1023 mg sodium