Kale and White Bean Soup

Hot and filling easy weeknight meal.

Serve this soup along side grilled cheese and tomato sandwiches for a nice cozy dinner.

Ingredients:

• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 Tbsp. olive oil
• 4 cups gluten free chicken broth
• 4 cups kale, chopped
• 1 can (15oz.) cannellini beans, rinsed and drained
• 1 14 ½ oz. can diced tomatoes
• 1 tsp. Italian seasoning
• Parmesan cheese for serving

Sides:

• 12 gluten free bread slices
• butter for spreading
• 12 slices of cheese
• 12 slices of tomatoes

Instructions:

• In a large saucepan, add the oil. Heat to medium high heat.  Toss in the carrot, celery and onion. Cook for 3 minutes, stirring occasionally. Add the chicken broth, kale, beans, tomatoes and seasoning. Bring to a boil. Cover and reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally. Sprinkle each serving with parmesan cheese.
•  In a large skillet, assemble the cheese and tomato sandwiches, buttering the outside of the bread. Cook until golden brown on both sides.
• Serve with the soup.