Description
Who says the Mediterranean diet is just for sunny days?
Ingredients
Scale
- 1 tbsp butter
- 2 medium sized carrots, cut into slices
- 1 yellow onion, diced
- 1 sprig fresh rosemary
- 3 cloves of garlic, minced
- 1 small shallot, minced
- 2 bay leaves
- 1 sprig fresh thyme
- 1 jar Tomato Bruschetta (We used Tait Farm)
- 2 quarts vegetable broth
- 1 jar Marinara sauce
- 1 can cannellini beans
- 1/2 cup fresh basil, chopped
- 1 bunch Lacinato kale
Instructions
- In a large soup pot add butter, carrots, garlic, onion, shallot, bay leaves, rosemary, and thyme. Cook for a few minutes letting the carrots and onion brown slightly.
- Add vegetable broth, tomato bruschetta, marinara sauce, and cannellini beans. Simmer for roughly 1 hour, making sure the carrots are cooked through.
- Add chopped kale and basil and simmer just until wilted. Serve.
Notes
Tip: This soup is amazing leftover… maybe even better the next day!