Started with this recipe.
Original Ingredients What I used
2 TBLSPNS extra-virgin olive oil 2 tsp EVOO
1 cup diced yellow onion 1 large onion, chopped
4 large garlic cloves, roughly chopped garlic powder (still out of garlic)
1 (32-ounce) box low-sodium vegetable broth home-made vegetable broth
4 cups packed chopped kale 1 bunch kale, chopped
1 (14.5-ounce) can Italian-style diced tomatoes 1 can diced tomatoes w/basil
1 (14.5-ounce) can no-salt-added cannellini beans 1 can cannellini beans, drained & rinsed
1 (14.5-ounce) can sliced carrots, drained two large carrots, peeled, halved and sliced
I sauteed the onion in the olive oil while I chopped the carrots, then added them and cooked about 5 minutes. I added the kale, tomatoes, beans, garlic powder and broth (plus a little verdurette to spice up the broth) and cooked the soup for about 15 minutes. We had it without cheese and decided that some tubetini pasta would be a nice addition.