Tuscan Kale and Carrot Soup

• 2 bunches multicolored carrots, cut into 1-inch chunks (4 cups)
• 4 cups low-sodium vegetable broth
• 1 15-oz. can diced tomatoes in juice
• 2 12-oz. bunches Tuscan kale, thinly sliced
• 1/4 cup chopped fresh basil, plus 6 whole leaves, divided
• 2 Tbs. chopped chives, plus handful whole chives, divided
• 1 15-oz. can white beans, rinsed and drained
• 1 Tbs. balsamic vinegar

1. Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.
2. Place kale, whole basil leaves, and whole chives in steamer insert.
3. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through.
4. Remove and discard basil and chives.
5. Add kale, beans, and vinegar to soup, and return to a simmer.
6. Season with salt and pepper, if desired.
7. Stir in chopped basil and chives just before serving.

carrots, lowsodium, tomatoes, kale, fresh basil, chives, white beans, balsamic vinegar

Taken from www.vegetariantimes.com/recipe/tuscan-kale-and-carrot-soup/ (may not work)