1/4 cup extra virgin olive oil2 cloves garlic, peeled and finely minced
1 onion, finely chopped
2 carrots, thinly sliced crosswise
1/2 bunch of kale, washed, stemmed and chopped coarsely
1 (15 oz.) can diced tomatoes
1 (15 oz.) can cannellini bean
1 tsp. dried parsley
1/4 - 1/2 tsp. crushed red pepper flakes
salt and pepper to taste
Chop carrots and onions and mince garlic.
In a large Dutch oven, heat 1/4 cup olive oil and the minced garlic over medium-low heat until the garlic begins to soften (about 2-3 minutes). DO NOT BROWN the garlic!
Add the chopped carrots and onions to the minced garlic and cook, stirring frequently, until all of the vegetables are softened. This will probably take 6-7 minutes.
Wash and rinse kale thoroughly. Drain well. Remove stems and coarsely chop the kale.
Stir in the kale and add about 1/4 cup of water to carrot, onion and garlic mixture.
Cover the pot and let the kale cook until wilted, about 10-12 minutes.
Add desired amount of crushed red pepper flakes and the parsley. and stir thoroughly.
Lower the heat, cover the pot partially and simmer for 15-20 minutes. (You can add as much as a cup of water, if desired, to thin the soup.)
Serve up this Italian "Comfort In A Bowl" and enjoy!