Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 carrot peeled and diced
- 1 can diced tomatoes (14 1/2 ounces)
- 2 cups vegetable stock
- 1 can white beans (15 1/2 ounces) drained and rinsed
- 1/2 teaspoon dried oregano
- Pinch smoked paprika
- Pinch of sea salt and black pepper
- 1 bunch curly kale chopped
- Parmesan optional
Instructions
- In a large pan, heat the olive oil and sauté the onions and carrots for 5 minutes until softened.
- Add the diced tomatoes, vegetable stock, and beans. Bring the mixture to a boil then reduce the heat. Simmer the soup for 10 minutes, then season with dried oregano, smoked paprika, salt, and pepper.
- Add the kale and simmer for 5 more minutes, until the kale is tender. Taste the soup and season (if required) with more salt or pepper.
- Serve the kale soup with grated Parmesan, if desired. Enjoy!
