Kale and Carrot Soup
2 bunches of multi coloured carrots slice into 1 inch pieces
4 cups of low sodium vegetable broth
1 15-oz can diced tomatoes in juice
2 12-oz bunches of dinosaur kale, thinly sliced
1/2 cup chopped basil,
6 whole basil leaves
2 Tbs chopped chives
1 handful whole chives
115-oz can white beans, rinsed and drained
1 Tbs. balsamic vinegar
2 garlic cloves
1 red onion sliced
Bring carrots, broth, onion, garlic, tomatoes with juice, and 2 cups water to a simmer in a large stockpot with steamer insert over medium heat.
Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover and steam 5 to 7 minutes. use tongs to stir half way through. remove and discard basil leaves and whole chives. add kale, beans and vinegar to soup and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.
