Tomato, White Bean and Kale Soup | Extension | West Virginia University

Ingredients

• tbsp. oil
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 stick of celery, chopped (optional)
• 2 large garlic cloves, minced
• 2 fresh tomatoes, chopped or 1 14oz can chopped tomatoes, with juice
• 6 cups of water
• 1 tsp. oregano a couple sprigs of rosemary
• ½ pound kale, stemmed, washed, and chopped (about 4 cups)
• 1 can white beans, drained and rinsed
• 1 medium Yukon golden potato, diced
• ½ teaspoon salt
• pepper to taste