White Bean Soup

Ingredients:
2 tablespoons extra-virgin olive oil

1 cup diced yellow onion

4 large garlic cloves, roughly chopped

1 (32-ounce) box low-sodium vegetable broth

4 cups packed chopped kale

1 (14.5-ounce) can Italian-style diced tomatoes

1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed

1 (14.5-ounce) can sliced carrots, drained, or two large carrots, peeled and sliced

Instructions:
1. In a large saucepan, heat olive oil over medium heat.

2. Add onion and cook 3 minutes.

3. Add garlic and cook 2 minutes longer.

4. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.