Hearty Tuscan bean soup

0 Points Packed with vegetables, this easy-to-make hearty tuscan bean soup is Brimming with tender vegetables and beans. The kale adds a nice dose of leafy greens, and their bitter flavor when raw mellows as they cook in this soup. The kale becomes tender in the brothy liquid and all its nutrients stay right there in the bowl. Serves 6

Ingredients

• cooking spray
• Onion
• 1 cup s, chopped, diced
• Carrots
• ¾ cup s, diced
• Celery
• ½ cup s, chopped, diced
• Vegetable broth
• 4 cup s
• Canned tomatoes
• 28 oz diced, in juice, undrained
• Canned cannellini beans
• 15 oz drained and rinsed
• Jarred minced garlic
• 3 tsp
• Dried thyme
• ¼ tsp
• Kale
• 1 cup s, frozen, chopped
• Frozen green beans
• 1 cup s
• Table salt
• ½ tsp
• red pepper flakes
• Black pepper
• ½ tsp

Instructions

1. Spray large saucepan. Add onion, carrots and celery. Saute 5 minutes until onion is translucent. Add broth, tomatoes and juice, beans, garlic and thyme.
2. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
3. Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until vegetables are tender. Yields about 1 1/2 cups per serving. (Note: Store in refrigerator for up to 4 days or freeze for future consumption.)