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Soups and Stews


22 ounces Fire roasted tomatoes
16 ounces Chicken stock (or vegetable stock)
� cup Olive oil (or 2 Tbsp cocunut oil)
� cup White wine
� cup Yellow onion, diced
� cup Carrot, diced
� cup Celery, diced
about 1/2 head Garlic, chopped
1 � cups Cannellini beans
2 cups Kale, cut into thin strips
2 tablespoons Basil, freshly chopped
2 tablespoons Oregano, freshly chopped
2 teaspoons Parsley, freshly chopped
� Lemon
Salt, red pepper flakes, and pepper to taste

1. In a stockpot with hot olive oil, add carrots, celery and onion. Cook for six minutes and add garlic.
2. Cook another three minutes and deglaze with white wine � dissolving into the food to add the wine�s flavor.
3. Once the white wine has evaporated add chicken stock and tomatoes.
4. Bring to a boil and reduce heat to a simmer. Cook for 20 minutes,
stirring occasionally.
5. Add kale, parsley, basil and oregano. Add white beans and lemon. Add salt and pepper to taste.
6. Garnish with freshparmesan cheese.

Excellent