Tuscan Kale and White Bean Soup

2 tbsp olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32-ounce) box Vegetable Broth
4 cups packed chopped kale
1 (14.5-ounce) can Diced Tomatoes
1 (14.5-ounce) can cannellini or other white beans, drained and rinsed
1.5 cups chopped carrots

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. 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.

Number of Servings: 4

Recipe submitted by SparkPeople user COLORADO_MAMA.