Rosemary Red Bean and Kale Soup

• Vegetarian

• Produce

  • 4 Garlic cloves
  • 6 cups Kale
  • 1 (14 oz. can Kidney beans, red
  • 1 Lemon, Juice of
  • 1 Onion, medium
  • 2 tbsp Rosemary, Fresh
  • 1 (14 oz. can Tomatoes

• Canned Goods

  • 1/4 cup Tomato paste
  • 6 cups Vegetable broth

• Condiments

  • 1 tbsp Cayenne pepper sauce

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on connoisseurusveg.com

Description

Ingredients

• 2 tbsp. olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 6 cups vegetable broth
• 2 tbsp. fresh rosemary, finely chopped
• 1 (14 oz.) can diced tomatoes
• 1 (14 oz.) can red kidney beans, drained
• 1/4 cup tomato paste
• 6 cups sliced kale
• Juice of 1 lemon
• 1 tbsp. cayenne pepper sauce (adjust to your spice preference, or omit entirely if not your thing)

Directions

• Coat the bottom of a large saucepan or stock pot with oil and place over medium heat. When oil is hot, add onion and sauté for about five minutes, or until softened.
• Add garlic and sauté an additional minute or until fragrant.
• Add remaining ingredients, stir until tomato paste is blended in, and heat to a simmer.
• Continue simmering about 20 minutes or until kale is tender.
• Season with salt and pepper to taste. Ladle into bowls and serve.