Tuscan Kale and White Bean Soup

gatherednutrition.com

Paul Moriarty

SCALE 1x 2x 3x

2 tbsp olive oil

1 yellow onion, finely diced

2 celery stalks, diced

1 to 2 large carrots, diced

3 cloves of garlic, minced

2 cups water

1 cup vegetable broth

1 (14.5 oz) can of diced tomatoes

3 cups diced red skin potatoes (~ 4 potatoes)

2 tsp Italian seasoning

2 bay leaves

1 tsp sea salt

1 tsp garlic powder

1 tsp onion powder

½ tsp dried thyme

¼ tsp black pepper

¼ tsp smoked paprika

¼ tsp red pepper flakes

1 (15 oz) can of cannellini beans, drained and rinsed

Juice of ½ lemon

3 cups kale, chopped

Directions at gatherednutrition.com

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