Recipe: Tuscan Tomato Soup

Total Time: 70 minutes

Yield: 6 serving(s)

Ingredients

• 3 tablespoons olive oil
• 1.5 cups chopped red onion
• 2 large raw carrots minced (could use cuisenart or chopper)
• 3 cloves raw garlic minced
• 7 medium sized tomatoes chopped
• 2 cups raw kale chopped
• 1 can of garbanzo beans rinsed
• 10 basil leaves chopped fine
• 2 tablespoons tomato paste
• 3 cups vegetable or chicken stock
• 1 teaspoon crushed red pepper
• 1 teaspoon dried rosemary crushed
• 3 teaspoons salt, or to taste
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 8 tablespoons heavy cream

Directions

1. In a large stock pot heat olive oil on medium/high heat then add carrots, and onions cooking 10-12 minutes, add garlic and cook an additional 2 minutes.
2. Add in tomatoes, sugar, chicken stock, tomato paste, crushed red pepper, rosemary, salt, black pepper, garbanzo beans, kale, and the majority of the chopped basil (reserve 2 tbsp basil for garnish).
3. Bring all ingredients to a boil & then simmer uncovered for 40 minutes.
4. Add in the cream as your last step and cook an additional 5 minutes on low.
5. If the soup is to thick for your taste add in 1-2 cups water to thin out soup.
6. Serve into soup bowl and garnish with basil.

Nutrition Information Per Serving

Recipe Cuisine: American

From the kitchen of: Get Healthy U