Ingredients
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
400 g canned diced tomatoes
1.5 L vegetable broth
1 cup kale, chopped
1 can (400 g) cannellini beans, drained and rinsed
Salt and pepper to taste
Method
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery, cooking until soft for about 5 minutes.
Stir in the garlic and cook for another minute.
Pour in the diced tomatoes and vegetable broth, then bring to a simmer.
Mix in the kale and cannellini beans, season with salt and pepper, and cook for another 10 minutes.
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