Kale and White Bean Soup

🛒 Ingredients

• Olive Oil 8 g · 68 kcal
• Yellow Onion 38 g · 15 kcal
• Garlic Cloves 5 g · 8 kcal
• Vegetable Broth 360 g · 18 kcal
• Canned Cannellini Beans 125 g · 169 kcal
• Fresh Kale 75 g · 37 kcal
• Canned Diced Tomatoes 100 g · 20 kcal
• Dried Oregano 0 g · 1 kcal
• Black Pepper 0 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
2. Stir in minced garlic and dried oregano, cooking for another minute until fragrant. Pour in the vegetable broth and canned diced tomatoes.
3. Add the drained and rinsed cannellini beans, season with salt and black pepper to taste. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes.
4. Add the chopped kale to the soup, stirring until it wilts and becomes tender, about 3-5 minutes. Serve hot, garnished with a drizzle of fresh olive oil if desired.