Chef Toby: Tuscan Kale and White Bean Soup

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When it comes to healthy heart recipes, sometimes less is more.

Woodfire Grill owner, Chef Toby Christensen, makes a Tuscan Kale and White Bean Soup in our Genesis Health Heart Kitchen that sneaks vegetables into your meal.

"This is basically a meal filled with rich carbohydrates, fiber, and protein," says Chef Toby.

First, add red potatoes into a pot of boiling water to soften them.

Add extra virgin olive oil into a hot frying pan.

Add chopped yellow onions, celery, and carrots.  Sprinkle with Kosher salt and crushed Black Pepper.  This makes a miraqua.

Toss together until the vegetables are softened.

You can also add sausage and cream but it's healthier without it.

Add the miraqua to the boiling potatoes.

Remove the spine from the kale, rough chopping the leaves.

"Kale is actually a 'super food' and should be used more widely for health benefits," says Chef Toby.

Add the kale to the potatoes and miraqua to wilt the kale leaves.

Add white beans.

Add stewed tomatoes, oregano, and a sprig of thyme.

Turn down the heat.  Simmer on low heat for 20 to 30 minutes.

"There's lots of health benefits," says Chef Toby.  "It's very good for your health."

Plus, Chef Toby says you can freeze it and store it for later meals.

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