Vegetable soup is like chicken noodle soup — light yet filling for your body and soul. It’s a homey food that no matter what mood you’re in, it always makes you feel better. The best part is vegetable soup is so easy to make. This white bean and kale soup requires chopping of the vegetables and then everything else takes less than half an hour for cooking. Feel free to play around with different vegetables that are in season. 
Ingredients:
> 1 tablespoon olive oil
> 1 onion, diced
> 2 cloves garlic, chopped
> 3 carrots, peeled and diced
> salt and pepper, to taste
> 1 lb cherry tomatoes, sliced
> 1 can white beans, drained and rinsed
> 1 lb kale, stems removed and torn into small pieces
Instructions:
Heat oil in large pot over medium heat, and add onion, garlic and carrots. Season with salt and pepper, and cook until vegetables are tender, about 8 minutes. Increase heat to medium high and add tomatoes. Cook until mixture begins to caramelize, about 3 minutes.
Add 7 cups water and beans, and bring to a boil. Cook for about 10 minutes, then stir in kales. Cook until tender, about 2 minutes, then season with salt and pepper.
Makes 4 entree-sized servings.
Adapted from Whole Living.
Prolific Pantry 