White bean tomato soup
Ingredients:
Splash of olive oil
½ onion, chopped
3 to 5 cloves garlic minced
3 medium carrots, shopped into discs
4 to 5 stalks of celery, chopped into ½ moons
2 cups cooked white beans (I use Great Northern beans)
32 oz. box of veggie broth
1 large can (28-ish oz) chopped tomatoes
1 medium can (15-ish oz) crushed tomatoes
1 bunch kale, torn into small pieces
1 tbsp. Thyme
2 oz red Thai curry paste (secret ingredient… shhh don’t tell)
Salt to taste
Directions:
Heat the oil over medium heat in Dutch oven or large soup pot
Saute the onions until soft, 5 min +/-
Add the carrots and celery and saute another 5 minutes +/-
Add the tomatoes, beans, broth and spices. (if using additional veggies add them now), simmer 30 minutes or until you get the desired thickness
Add the kale, simmer another 5 minutes
Enjoy
Notes:
Experiment with different veggies
Serve over quinoa for extra nutrition, protein and goodness
Place whole batch in the fridge overnight so the flavors mingle
Freeze in individual containers for easy prep