2 bunches of multicolored carrots, cut into 1 inch chunks
4 cups of broth
1 15oz. can of diced tomatoes in juice
2 12oz. bunches of thinly sliced tuscan kale
1/4 cup of chopped fresh basil and 6 whole leaves, divided
2 tbs. chopped chives, plus a whole handful of chives, divided
1 15oz. can of drained and rinsed white beans
1 tbs. balsamic vinegar
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1. Take a large stockpot and put in the carrots, tomatoes with the juice, broth, and 2 cups of water. Insert the steamer and place over a medium-high heat.
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2. Place the whole basil leaves, kale and chives into a steamer insert. Set the steamer into a stockpot, cover and steaming for approx. 5-7 minutes. Use tongs to stir halfway through.
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3. Remove and discard the basil and chives.
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4. Add the kale, beans and the vinegar into the soup before returning to a simmer. Season with salt and pepper if desired. Stir in the chopped chives and basil before serving.
CategoryLunch, SoupCuisineKetogenic-Vegan
Ingredients
2 bunches of multicolored carrots, cut into 1 inch chunks
4 cups of broth
1 15oz. can of diced tomatoes in juice
2 12oz. bunches of thinly sliced tuscan kale
1/4 cup of chopped fresh basil and 6 whole leaves, divided
2 tbs. chopped chives, plus a whole handful of chives, divided
1 15oz. can of drained and rinsed white beans
1 tbs. balsamic vinegar