Tuscan White Bean Kale Soup

Beverly Verwey From Mastering Diabetes site by Cyrus Khambatta, PhD

Serves 4

Ingredients:

2 tbsp water or vegetable broth for sautéing

1 - 2 cloves garlic minced (I used 5)

1 medium sweet yellow onion diced

3 medium carrots diced

3 medium celery stalks diced

2 - 3 medium russet potatoes peeled and diced

15.5 oz can cannellini beans drained and rinsed

1 bay leaf

1/2 - 1 tsp crushed red pepper flakes

4 cups vegetable broth

15 oz can tomato diced

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried thyme

1 medium zucchini diced

1 cup kale chopped

to taste black pepper

Instructions:

1. In a large pot, sauté garlic, onion, carrots, celery and potatoes in 2 tbsp of water or vegetable broth for approximately 10 minutes until vegetables are tender. Add more liquid if needed 1 tbsp at a time.

2. To pot, add beans, bay leaf, pepper flakes, vegetable broth, tomatoes with juices, tomato paste, basil, oregano, thyme. Bring to a boil and then simmer for 20 minutes.

3. Add zucchini and cook for an additional 5 minutes.

4. Add kale and black pepper to taste and cook until kale is wilted.

5. Bon Appetit.