2 tbs vegetable oil
1 medium yellow onion, diced
1 tbs crushed or minced garlic
1 bag pre cut kale or 4 cups washed and stemmed kale torn into bite sized pieces
4 cups vegetable stock
1 14 oz can diced tomatoes, fire roasted preferably
2 cans white beans, navy or cannellini
1/2 cup corn
1 diced carrot or 8 diced baby carrots
1 tablespoon Italian seasonings
1 tsp cumin
First heat the oil in a stock pot, then add onion and garlic and sauté until translucent. After this add the kale and sauté until wilted, if the pan seems a little dry you can add a little stock.
Next add in your broth, carrots, corn, tomatoes (juice included), cumin and seasonings. Drain and rinse both cans of beans. For a thicker texture put 1 can of beans in a blender / food processor with a cup of the stock and blend before adding to the soup. Let the soup cook for about 20 minutes or until the carrots are soft.
This recipe lends well to adaptations. You could put some flour or corn starch in with the oil when you sauté the onions to make this thicker. If you like spicy food, throw in a few pinches of cayenne or hot sauce. I browned some ground turkey and added it in with the addition of broth / carrots and it was lovely. This is a hearty dish that really warms you.