Tuscan Carrot and Bean Soup With Kale | Foodtalk

Name: Tuscan Carrot and Bean Soup With Kale | Foodtalk
Total time: 45 min
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)

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This post contains affiliate links. Good morning friends, it is “Wellness Wednesday” and today I thought I would share one of my favorite healthy soup recipes…

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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)