2 tablespoons extra virgin olive oil

½ red onion, chopped into small pieces

1 garlic clove, minced

3-4 carrots, cut into small half rounds

½ tablespoon Morton & Bassett Oregano

1 teaspoon Morton & Bassett Fine Ground Black Pepper

1 teaspoon sea salt

4-5 cups vegetable broth

1 can white beans, drained

½ bunch lacinato kale, torn into small pieces

 

INSTRUCTIONS

  1. In a large pot, add olive oil, garlic, onion, carrots, oregano, pepper, and salt. Sauté on medium heat for about 8-10 minutes until carrots start to soften. Add vegetable broth and beans, bring to a simmer.
  2. Add pieces of kale and remove from heat. The kale should wilt slightly but still be bright in color. 3. Serve warm with bread and/or parmesan cheese for topping.

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