Ingredients
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1 tablespoon Olive Oil
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1 Onionchopped
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3 Celery Ribschopped
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1 teaspoon Dried Oregano
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1 teaspoon Dried Basil
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1 teaspoon Salt
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15 oz can Roasted Tomatoes
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4 cups Vegetable Broth
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2 cups Water
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4 cups Kalechopped
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8 ounce White Beans
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1 Bay Leaf
Directions
Steps
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1
Done
|
Heat oil in a Dutch oven over medium-high heat. Add onion, celery, and carrots. Cook, stirring frequently for 8 minutes. Add oregano, basil and salt, cook for 1 minute, stirring frequently. |
|
2
Done
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Add the diced tomatoes, bay leaf, vegetable broth and beans. Simmer 12 minutes. |
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3
Done
|
Add the kale and simmer until the kale is tender. Season with salt and pepper. Remove and discard bay leaf before serving. |
