Ingredients
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | white onion, diced | |
| 3 | carrots, peeled and chopped | |
| 2 | celery stalks, sliced | |
| 4 tsp | Pastene Minced Garlic | |
| 1 Tbsp | Italian seasoning | |
| 1 tsp | garlic powder | |
| 1 tsp | onion powder | |
| ½ tsp | red pepper flakes | |
| salt and ground black pepper to taste | ||
| 2 | 14 oz cans Pastene Small Whole Cherry Tomatoes, undrained | |
| 1 tsp | sugar, optional | |
| 4 cups | gluten-free vegetable broth | |
| 2 | 14 oz cans Pastene White Kidney Beans, drained and rinsed | |
| 4 cups | baby kale | |
| 1 Tbsp | nutritional yeast |
Directions
- In a large stock pot or Dutch oven, heat the oil over medium-high heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are soft and the vegetables are starting to brown, about 10 minutes.
- Add the garlic, Italian seasoning, garlic and onion powders, red pepper flakes, and a large pinch of salt and pepper, and cook, stirring, for 30-60 seconds or until fragrant.
- Add the canned tomatoes and cook for about 5 minutes, smashing some of the tomatoes. Stir in the sugar, if using.
- Add the vegetable broth and kidney beans and bring to a boil. Reduce heat, cover the pot, and simmer for about 30 minutes.
- Add the kale and nutritional yeast, turn up the heat, and cook until the kale is wilted, 2 to 3 minutes. Taste and add more salt and pepper if desired.
Recipe by Gluten Free and More Magazine
