Tuscan Carrot and Bean Soup With Kale | Foodtalk

Ingredients

• 1 small onion diced
• 1 tablespoon olive oil
• 2 bunches multicolored carrots cut into 3/4″chunks
• 4 cups low sodium vegetable broth
• 2 150z. cans of diced tomatoes(I used 1 plaid and the other had basil and oregano)
• 2 cups of water
• 2 15oz. cans of white beans, I used northern beans and navy beans
• 5 springs of fresh thyme
• 11/2 teaspoon of Italian seasoning
• 1 bunch or kale or spinach, about 2-3 cups
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon red pepper flakes(optional)