Tomato Kale Soup

Sweat:
1/2 cup diced onion
1 Tbsp minced garlic
1/4 tsp. red pepper flakes
1 Tbsp. olive oil

Add:
2- 28 oz. cans low sodium diced tomatoes in juice
4 cups low sodium vegetable or beef broth
8 cups chopped kale (1 bunch)
1 15 oz. can cannelli beans (optional)
1 Tbsp. Balsamic Vinegar
1/2 tsp. kosher salt
Black pepper to taste

Can make in crockpot. Just heat tomatoeand broth mixture with onion & garlic etc. until hot. Add kale and cook for 15 minutes until wilted.

Sweat onion, garlic and pepper flakes in oil in large pot over medium low heat until softened, about 5 minutes.

Add tomatoes, broth, increase heat to high and bring soup to boil. Stir in Kale and vinegar and salt; simmer 15 minutes. Season soup with black pepper. Add a 15 oz. of cannelli beans for more protein and fiber.



Serving Size: Makes 9 cups (4 servings)

Number of Servings: 4

Recipe submitted by SparkPeople user SANDRAMAES1.