Hearty Kale Bean Soup Recipe

1 Tbsp olive oil
2 regular carrots, diced
1 small onion, diced
1 garlic clove, minced
2 boxes (32 oz ea) chicken or vegetable broth
4 cups (tightly packed) cleaned and chopped kale
1 can (15 oz) cannellini beans, drained and rinsed
1/4 cup fresh shredded Parmesan cheese

Put the olive oil in a large soup pot over medium heat, add the carrots and onion and stir, cooking until vegetables have softened, then add the garlic and stir, cooking for just a few seconds longer.

Add the broth and kale to the pot, bring to a boil, reduce heat just so the soup stays at a gentle simmer and cook for 10 minutes or until kale is tender.

Add the beans and cook until heated through, stirring occasionally.

Serve hot in bowls with Parmesan cheese sprinkled over each serving.

Will serve 4 to 6.