Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 yellow onion diced
- 2 stalks celery thinly sliced
- 4 cloves garlic minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 teaspoon Italian seasoning
- 4 cups vegetable broth
- 4 cups kale chopped
- 2 vine tomatoes chopped
- 14.5- ounces cannellini beans drained and rinsed
Instructions
- Add the olive oil to a large dutch oven over medium high heat.
- Add in the onions and celery and cook for 4-5 minutes until softened.
- Add in the garlic and cook for 30 seconds.
- Add in the salt, pepper and Italian seasonings and stir an additional 15 seconds.
- Add in the broth, kale, tomatoes and beans and cook for 5-7 minutes or until kale is tender.
Nutrition
Serving: 1/6th recipe | Calories: 307kcal | Carbohydrates: 49.9g | Protein: 21.1g | Fat: 3.2g | Saturated Fat: 0.6g | Sodium: 744mg | Fiber: 18.3g | Sugar: 2.9g
