Tuscan Kale and Carrot Soup

1. 1

   Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.

2. 2

   Place kale, whole basil leaves, and whole chives in steamer insert.

3. 3

   Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through.

4. 4

   Remove and discard basil and chives.

5. 5

   Add kale, beans, and vinegar to soup, and return to a simmer.

6. 6

   Season with salt and pepper, if desired.

7. 7

   Stir in chopped basil and chives just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.