Sundried Tomato Extra Virgin Olive Oil
1 shallot, minced
1 rib celery, diced
2 cloves garlic, minced
2 carrots, diced
6 cups Vegetable Stock
1 cup Sofrito
3 cans cannellini beans
1 tsp Dried Greek Oregano
1 cup torn kale
Parmesan cheese, for serving
Fresh chopped parsley, for serving
Salt, to taste

Canned cannellini beans meet Sofrito and Vegetable Stock in this very quick, very delicious and very, very satisfying soup. For a more stew-like consistency, mash half of the beans with a potato masher or the back of a wooden spoon. Serve up a small cup to start a meal or a big bowl that is the meal. Simple and super delicious.


1.Heat a pot over medium heat and drizzle in Sundried Tomato Extra Virgin Olive Oil to coat the bottom. Saute the shallot and celery until softened and translucent. Add in the garlic and saute for 1 minute. Add in the carrot and saute for another 2 minutes.
2.Add in the Vegetable Stock, Sofrito, beans and Dried Oregano Leaf. Bring up to a boil and back down to a low simmer. Cover and cook for 15 minutes or until the carrots are tender.
3.Remove the lid and stir in the kale. Cook for about 5 minutes or until the kale is wilted. Taste and adjust the salt.
4.Serve with a sprinkling of parm and parsley. Lovely with warm crusty bread alongside.

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