Tuna, White Bean and Kale Soup

Elements

• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 pinch purple pepper flakes (elective)
• 4 cups low sodium hen broth
• 1 (15 ounce) cans cannellini beans, drained and rinsed (or 1 half of cups cooked beans, from 1/2 cup dry)
• 2 (6 ounce) cans Clover Leaf strong white tuna, tired and broken into chew sized chunks
• 1 teaspoon italian seasoning
• 1/2 teaspoon floor fennel seeds
• half teaspoon paprika
• 1 bunch kale, coarsely chopped
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt and pepper to flavor

guidelines

1. Heat the oil in a massive sauce pan over medium heat, add the onion and cook dinner until smooth, approximately 5-7 mins.
2. Add the garlic and purple pepper flakes and prepare dinner until fragrant, about a minute.
3. Add the broth, beans, tuna, italian seasoning, fennel and paprika, bring to a boil, lessen the heat and simmer for 10 mins.
4. Add the kale and simmer until it wilts, about 2-three minutes.
5. Add the parmesan, let it soften and season with salt and pepper to taste before disposing of from warmth.

Source : https://www.closetcooking.com/tuna-white-bean-and-kale-soup/

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