Tuscan Kale and White Bean Soup

Ingredients:

• 3 carrots diced
• 2 vine ripe tomatoes diced
• 1 chopped onion
• 5 cloves of minced garlic
• 1 15 oz can of northern white beans or cannellini beans drained
• 1/2 can of chickpeas drained
• 4 cups of chopped fresh kale leaves
• 5 cups of stock
• 1 cup of milk
• 1/3 tsp paprika
• 2 tsp oregano
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1/2 cup fresh parsley chopped
• Grated fresh parmigiana cheese
• Rotisserie chicken (optional)

Directions:

Heat the olive oil in a soup pot over medium heat. Add the onions, carrots, and tomatoes, and cook for about 4-6 minutes. Add the garlic, spices, and stock and bring to a boil. Reduce the heat and simmer for about 20-25 minutes. Then add the beans and kale and cook for another 5 minutes. Stir in the milk, salt and pepper to taste. Serve with freshly chopped parsley, parmigiana cheese, and a drizzle of olive oil.

Optional: if you have members of your family, that need a little more protein, you can add a rotisserie chicken. James enjoys the chicken in this soup and I like the added protein for Lukas.