Recipes of the Month Secondary Story

White Bean & Kale Soup


1 (32-oz) carton organic vegetable broth (see note)
2 (15-oz) cans no-salt-added can­nellini beans, drained and rinsed
1 medium onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery
2 tsp dried rosemary, crushed
1/4 tsp salt, . tsp black pepper
1/4 tsp crushed red pepper
1 (1-lb) bag chopped fresh kale
1 Tbsp white wine vinegar


Combine broth, beans, onion, carrot, celery, rosemary, salt, black pepper and red pepper in a 4-quart slow cooker, stirring to combine. Cover and cook on LOW 6 hours. Stir in kale; cover and cook on HIGH 1 hour longer. Stir in vinegar before serving. Divide into 6 servings. Note: Organic vegetable broth is lower in sodium than regular vegetable broth.

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