Hearty Tuscan Kale Soup
A deliciously warm and inviting soup that fuels the soul on any cold day (or hot day if you're like me). This Hearty Tuscan Kale Soup is gluten-free and dairy-free, and vegan.
Ingredients
- 1 yellow onion diced
- 3 stalks of celery sliced
- 3 garlic cloves minced
- 5 oz chopped dino kale
- 1 zucchini cut lengthwise and sliced
- 4 cups vegetable broth
- 1 24 oz jar of Rao's marinera sauce
- 2 13 oz cans cannellini beans drained and rinsed
- 1/2 juice lemon
- 2 tbsp avocado oil
- salt and pepper to taste
Instructions
- In a large pot, add the avocado oil, garlic, onions, and celery. Sautee for about 6 minutes. Add a dash of salt and pepper and mix.
- Next, add the vegetable broth, marinera sauce, cannelini beans, zucchini, and lemon juice. Cook for about 5 minutes.
- Then, add in the kale, salt, and pepper to taste. Cover and cook for about 10 minutes until the zucchini and kale is cooked and softened.
- Adjust seasoning as needed and serve.