Tuscan Kale and Carrot Soup

Rated 5 carrots
Serves 8


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 kale, thinly sliced
1/4 cup chopped fresh basil, plus 6 whole leaves, divided
2 T chopped chives, plus handful whole chives, divided
1-15oz can white beans, rinsed and drained
1 T balsamic vinegar

Bring carrots, broth, tomatoes with juice and 2 cups water to a simmer in large stockpot with steamer insert over medium heat.

Place kale, whole basil leaves and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5 to 7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar to soup, and return to a simmer. Season with salt and pepper, if desired. Stir in chopped basil and chives just before serving.