12/8/13
Tuscan Kale Soup
1 small bunch Tuscan kale
1 large can white beans
1 large onion, diced
1 tablespoon olive oil
2 carrots, peeled and diced
6 garlic cloves, crushed
Salt and pepper
64 ounces chicken soup
1 cup grated Parmesan cheese
Sauté onions in oil. Add carrots and continue to sauté until onions are browned.
Remove stems from kale. Chop kale.
Add all other ingredients and bring to a boil. Simmer for 20-30 minutes.
After plating soup, sprinkle a generous amount of Parmesan cheese on top.
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