Kale and Carrot Soup with Basil
A light, yet hardy soup is a terrific summer meal- this is one that's delicious and easy.
Any kale variety can be used, though lacinato is especially good.
2 c. small-diced carrots
2 c. chopped tomatoes
1-2 Tbsp. chopped green onion -or other mild onion
3 c. vegetable or chicken broth
1 small bunch kale leaves (stems removed), cut into thin ribbons
1 (15 oz) can white beans, rinsed and drained
1/4 c. snipped basil
Salt and pepper
Simmer carrots, tomatoes, onions and broth together until carrots are firm-tender, about 5-10 minutes. Add the kale and beans; simmer until kale is wilted, and beans are warm, about 2-3 minutes more. Add a little more broth, or water, if needed. Stir in the basil, simmer 1-2 minutes, then allow to rest for about 5 minutes before serving.
Recipe created or adapted by Liz Talley, Urban Graze
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