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Kale and White Bean Soup

  • 1 medium yellow onion, diced
  • 1 large carrot, diced
  • 8 oz mushrooms, sliced
  • 2 tsp garlic, minced
  • 1 TBL fresh minced rosemary
  • 28 oz can diced tomatoes
  • 2-15 oz cans white beans
  • 4 cups chopped kale
  • 6 cups chicken stock
  • 1 ham hock, optional

Heat 2 TBL olive oil in a soup pot and add onions, carrots, & mushrooms. Cook, stirring occasionally until veg are soft. Add garlic and rosemary and cook a minute or two more.

Add tomatoes, beans, kale and stock and ham hock and bring to a boil. Turn heat down to medium and cook until ham falls from bone. Season to taste and serve.