1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; sprinkle with salt and pepper and cook, stirring occasionally until vegetables are soft, about 5-10 minutes.
2. Add beans, tomatoes, stock, rosemary, and thyme. Bring to a boil, then reduce heat so soup bubbles steadily. Cover and cook, stirring once or twice to break up tomatoes until flavors meld, 15 to 20 minutes.
3. Increase heat to medium high. Add kale and cook, stirring occasionally until kale is tender and soup is hot again, 3 to 5 minutes. Remove herb springs if you like. Put 1 slice of bread on the bottom of the bowl; ladle soup on top.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (24%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 204.9mg||7 %|
|Potassium 667.7mg||18 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 20.9g|
|Protein 7.8g||11 %|
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Calories per serving: 161
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