4 cups chicken or vegetable broth (for vegan option)
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes with basil, oregano & garlic flavor
10 cups chopped kale
¼ teaspoon dried oregano
¼ teaspoon dried basil
black pepper
salt (optional)
Instructions
In a large pot on medium heat, add 1 tablespoon olive oil, diced carrots and onions. Saute for about 5 minutes.
Add minced garlic and red pepper flakes and cook an additional 1-2 minutes.
Add broth, crushed and diced tomatoes and bring to a boil. Reduce to simmer, add dried oregano and basil, season with black pepper and let simmer for ~5 minutes.
Stir in chopped kale and continue to simmer for a couple minutes. season to taste with salt if needed. Serve.
Notes
To make this soup come together even faster, use pre-chopped kale that comes in a bag. Depending on the amount of sodium in your tomatoes, you may not need any salt.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/tomato-kale-soup/