Recipe: <!-- -->Easy Kale and White Bean Soup<!-- -->
This weeknight wonder is packed with veggies and beans. Top with crunchy croutons and grated Pecorino Romano cheese. Watch our how-to video.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Can opener
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 4 large cloves garlic, thinly sliced
- 1 box (32-ounce) low-sodium vegetable broth
- 4 cups packed chopped kale
- 1 can (14.5-ounce) diced tomatoes with Italian herbs
- 1 can (14.5-ounce) no-salt-added cannellini beans, drained and rinsed
- 2 large carrots, cut into coins
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