Vegetarian Tuscan Kale & Navy Bean Soup
Try North Coast Co-op's Vegetarian Tuscan Kale & Navy Bean Soup—warm and comforting, perfect for chilly days.
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Cooking tools:
- Airtight container
- Covered container
- Refrigerator
- Measuring cup
Ingredients
- 2 cups cooked navy beans (½-¾ cups dried)
- 2 medium sized carrots
- 4 cups water
- 1 medium onion, finely chopped
- 4 large garlic cloves, roughly chopped
- 2 bunches kale, chopped (4 cups packed)
- 1 14.5 oz. can Italian-style diced tomatoes
- 2 Tablespoons fresh oregano, chopped
- 2 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne powder (optional)
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