Italian Navy Bean Soup

Italian Navy Bean Soup


Ingredients:

1 medium onion, diced
1 medium carrot, diced
2 stalks celery, diced
5 cloves garlic, pressed
4 cups chicken or vegetable broth
4 cups kale, minced
1 15oz can diced tomatoes
2 TBS chopped fresh oregano, or 2 tsp dried
1 tsp chopped fresh rosemary, or 1/3 tsp dried
2 15 oz cans navy beans, drained
salt & pepper to taste

Directions:

Sauté onion, carrot, and celery in large soup pot over medium low heat for 5 minutes, stirring frequently.

Add garlic and continue to sauté for another minute.

Add chicken or vegetable broth, kale, tomatoes, rosemary and oregano (if using dried herbs).

Simmer for 30 minutes over medium heat.

Add beans, herbs (if fresh), salt and pepper. Cook for another couple minutes so beans can heat through.