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“Soup... healthy, filling, the perfect meal on a cool evening!”
READY IN:
55mins
SERVES:
6-8
YIELD:
10 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In large stock pot/dutch oven, heat olive oil over medium heat. Add onion, garlic, celery and carrot and saute ~5 minutes.
  2. Add all seasonings and stir inches Then pour water over all and mix thoroughly.
  3. Stir in kale and tomatoes, then bring to a boil. Once boiling, cover pot and reduce heat to simmer.
  4. Simmer until carrots and kale have softened, ~ 15 minutes.
  5. Stir in cannellini beans and pesto. Heat through, ~ 5 minutes.
  6. Serve with freshly grated Parmesan cheese and crusty bread, if desired.

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