Kale - Canneloni Soup

Name: Kale - Canneloni Soup
Ingredients: 1 large onion, diced; 2 celery ribs, diced; 3 carrots, peeled and diced; 1 tablespoon minced fresh garlic; 1 tablespoon chicken bouillon; 1 tablespoon tomato bouillon; 1 tablespoon sodium-free seasoning; 1 tablespoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 14-12 teaspoon fresh ground black pepper; 14-12 teaspoon dried thyme; 14-12 teaspoon ground cayenne pepper; 4 cups water; 5 ounces kale, chiffoned; 28 ounces crushed tomatoes; 2 (15 ounce) cans cannellini beans, rinsed and drained; 14 cup pesto sauce; 14 cup fresh grated parmesan cheese (optional)

19 ingredients

9 steps

Ingredients

1 large onion, diced
2 celery ribs, diced
3 carrots, peeled and diced
1 tablespoon minced fresh garlic
1 tablespoon chicken bouillon
1 tablespoon tomato bouillon
1 tablespoon sodium-free seasoning
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
14-12 teaspoon fresh ground black pepper
14-12 teaspoon dried thyme
14-12 teaspoon ground cayenne pepper
4 cups water
5 ounces kale, chiffoned
28 ounces crushed tomatoes
2 (15 ounce) cans cannellini beans, rinsed and drained
14 cup pesto sauce
14 cup fresh grated parmesan cheese (optional)

Directions

1

In large stock pot/dutch oven, heat olive oil over medium heat.
2

Add onion, garlic, celery and carrot and saute ~5 minutes.
3

Add all seasonings and stir inches Then pour water over all and mix thoroughly.
4

Stir in kale and tomatoes, then bring to a boil.
5

Once boiling, cover pot and reduce heat to simmer.
6

Simmer until carrots and kale have softened, ~ 15 minutes.
7

Stir in cannellini beans and pesto.
8

Heat through, ~ 5 minutes.
9

Serve with freshly grated Parmesan cheese and crusty bread, if desired.