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| DESCRIPTION | SERVINGS: |
INGREDIENTS
- 1 onion
- 2 medium carrots
- 2 stalks Celery
- 1 red bell pepper
- 1 green bell pepper
- 3 Cloves garlic
- 2 large handfuls kale
- 1 cup chopped tomato
- 3 cups cannellini beans
- 6 cups Vegetable Broth
- 1 tablespoon Fresh Oregano
- 1/2 tsp fresh thyme
- 3 tablespoons fresh basil
- black pepper
INSTRUCTIONS
- Water Saute diced onion, carrot herbs, and celery.
- Cook over a medium heat for a few minutes, stirring, then add chopped peppers, garlic, and chopped kale.
- Add chopped tomatoes to the pot, along with the drained cannellini beans, and vegetable stock. Mix well to combine.
- Cover the pan with a lid and simmer on low for one hour
- Allow it to cook, stirring occasionally, for around an hour.
- Season with pepper to taste.
- If you desire salt, add a little to the soup once it's in your bowl!
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