White bean tomato soup

Ingredients:

Splash of olive oil

½ onion, chopped

3 to 5 cloves garlic minced

3 medium carrots, shopped into discs

4 to 5 stalks of celery, chopped into ½ moons

2 cups cooked white beans (I use Great Northern beans)

32 oz. box of veggie broth

1 large can (28-ish oz) chopped tomatoes

1 medium can (15-ish oz) crushed tomatoes

1 bunch kale, torn into small pieces

1 tbsp. Thyme

2 oz red Thai curry paste (secret ingredient… shhh don’t tell)

Salt to taste

Directions:

1. Heat the oil over medium heat in Dutch oven or large soup pot

2. Saute the onions until soft, 5 min +/-

3. Add the carrots and celery and saute another 5 minutes +/-

4. Add the tomatoes, beans, broth and spices. (if using additional veggies add them now), simmer 30 minutes or until you get the desired thickness

5. Add the kale, simmer another 5 minutes

6. Enjoy

Notes:

• Experiment with different veggies 

• Serve over quinoa for extra nutrition, protein and goodness

• Place whole batch in the fridge overnight so the flavors mingle 

• Freeze in individual containers for easy prep