Tuscan Kidney Bean And Kale Soup

Serving: 350 g

Ingredients

• kidney beans170 g
• kale70 g
• carrot60 g
• onion40 g
• garlic10 g

Recipe steps

1. Saute onion, garlic and diced carrot until soft.
2. Add kidney beans and four cups of water and simmer 15 minutes, mashing some beans to thicken.
3. Stir in chopped kale until tender and serve.

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