A warm and yummy dinner in less than 15 minutes? No you are not dreaming. This is one of my very favorite recipes and is something that I serve often (ahem weekly) during the cold Winter months. I love it because it is so easy but it is also delicious, inexpensive, hearty, and amazingly healthy as well. 15 minutes from beginning prep to table? Yeah, you can thank me anytime!
Ingredients2 tablespoons extra virgin olive oil1 cup diced yellow onion4 large garlic cloves, roughly chopped1 (32-ounce) box Vegetable Broth4 cups packed chopped kale1 (14.5-ounce) Italian-Style Diced Tomatoes2 (14.5-ounce) can cannellini beans, drained and rinsed1 (14.5-ounce) Sliced Carrots, drained; or two large carrots, peeled and sliced
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot. If desired top with crunchy croutons and grated Pecorino Romano cheese.Serves 4 as a side, 2 as a Main Course.