Ingredients
2 bunches kale, tough stems removed and coarsely chopped
1/4 cup water
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon Dr. Fuhrman’s MatoZest
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper or to taste
3 cups cooked cannellini or other white beans or 2 (15 ounce) cans low sodium or no salt added, drained
3 cups diced tomatoes or 2 (15 ounce) cans diced tomatoes, low sodium or no salt added
2 cups vegetable broth, low sodium or no salt added, or more if needed to achieve desired consistency
Preparation
Put the chopped kale with the water in a soup pot, cover and cook over medium heat for 10 minutes or until kale is tender, stirring occasionally. Add onion, garlic, MatoZest, black pepper and red pepper. Continue to cook, uncovered, for 5-7 more minutes. Add beans, tomatoes and vegetable broth and bring to boil. Reduce heat and simmer, covered for 15-20 minutes, stirring occasionally. Serve.
