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Cannellini Bean, Carrot, and Kale Soup

Christine Rooney
  • 40 minutes
  • Serves 4

INGREDIENTS

6 cloves

garlic

1/2

small white onion

1

Jalapeno - remove seeds if desired

4

carrots

1 15 ounce can

cannellini beans

2 cups

chopped kale

3 1/4 cups

vegetable stock

16 oz

crushed tomatoes

1/2 tsp

dried oregano

1/4 tsp

dried rosemary

1 tbsp

sugar

1 tbsp

cooking oil

salt

pepper