INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 yellow onion, diced
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4 large cloves garlic, thinly sliced
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1 (32-ounce) box low-sodium vegetable broth
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4 cups packed chopped kale
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1 (14.5-ounce) can diced tomatoes with Italian herbs
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1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed
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2 large carrots, cut into coins