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
- 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.
- 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.