• Liz Talley - Urban Graze

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

All rights reserved©



Recent Posts

See All

Toni's Watercress Soup

This is a recipe from a very creative cook and beloved 10 year member of our CSA. The soup is wonderfully delicious -either hot or cold! In a soup pot, saute for a couple of minutes, until soft and a

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now