Kale - Canneloni Soup

• 1 large onion, diced
• 2 celery ribs, diced
• 3 carrots, peeled and diced
• 1 tablespoon minced fresh garlic
• 1 tablespoon chicken bouillon
• 1 tablespoon tomato bouillon
• 1 tablespoon sodium-free seasoning
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 14-12 teaspoon fresh ground black pepper
• 14-12 teaspoon dried thyme
• 14-12 teaspoon ground cayenne pepper
• 4 cups water
• 5 ounces kale, chiffoned
• 28 ounces crushed tomatoes
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 14 cup pesto sauce
• 14 cup fresh grated parmesan cheese (optional)

1. In large stock pot/dutch oven, heat olive oil over medium heat.
2. Add onion, garlic, celery and carrot and saute ~5 minutes.
3. Add all seasonings and stir inches Then pour water over all and mix thoroughly.
4. Stir in kale and tomatoes, then bring to a boil.
5. Once boiling, cover pot and reduce heat to simmer.
6. Simmer until carrots and kale have softened, ~ 15 minutes.
7. Stir in cannellini beans and pesto.
8. Heat through, ~ 5 minutes.
9. Serve with freshly grated Parmesan cheese and crusty bread, if desired.

onion, celery, carrots, fresh garlic, chicken bouillon, tomato bouillon, basil, oregano, parsley, ground black pepper, thyme, ground cayenne pepper, water, kale, tomatoes, cannellini beans, pesto sauce, parmesan cheese

Taken from www.food.com/recipe/kale-canneloni-soup-521020 (may not work)