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.