Source: Quick and Easy Cooking
1 TB oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
32 oz. vegetable broth
4 cups chopped kale
19 oz. can cannellini beans, drained & rinsed
14 oz can diced tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
salt & pepper to taste
Optional toppings: Parmesan cheese & croutons
Heat oil in pot; cook carrots, celery & onion until fragrant (about 5 minutes). Stir in remaining ingredients. Bring to boil, reduce heat, cover & simmer 10 minutes.
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