Ingredients
1 tablespoon butter
2 medium sized carrots, cut into slices from Marshall’s Heritage Farm
1 yellow onion, diced
1 sprig fresh rosemary
3 cloves of garlic, minced
1 small shallot, minced
2 bay leaves
1 sprig fresh thyme
1 jar Tomato Bruschetta from Tait Farm
2 quarts vegetable broth
1 jar Marinara sauce from Alla Famiglia
1 can cannellini beans
1/2 cup fresh basil, chopped
1 bunch Lacinato kale, chopped from Clarion River Organics
Directions
1
In a large soup pot add butter, carrots, garlic, onion, shallot, bay leaves, rosemary, and thyme. Cook for a few minutes letting the carrots and onion brown slightly.
2
Add vegetable broth, tomato bruschetta, marinara sauce, and cannellini beans. Simmer for roughly 1 hour, making sure the carrots are cooked through.
3
Add chopped kale and basil and simmer just until wilted. Serve.