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Ingredients

1 tablespoon olive oil ½ white onion, chopped ½ cup diced carrot ½ cup diced celery 4 large cloves garlic, finely chopped 2 bay leaves 1 tablespoon chopped fresh parsley 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon dried dill weed 6 cups water 3 tablespoons chicken soup base 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) 1 cup peeled and cubed potatoes ½ cup fresh green beans, trimmed and snapped 1 tablespoon olive oil 1 (8 ounce) package fresh mushrooms, sliced ½ cup heavy whipping cream ½ bunch kale, stemmed and chopped

Nutrition Info

120 calories carbohydrate: 10.9 g cholesterol: 17.4 mg fat: 7.8 g fiber: 2.2 g protein: 3.4 g saturatedFat: 3.3 g servingSize: - sodium: 837 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

Heat 1 tablespoon olive oil in a large pot over medium heat, cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed, cook until garlic is fragrant, 1 to 2 minutes.
Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans, bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat, cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup, cook until kale is tender and soup is heated through, about 5 minutes.

10 servings

This is my take on a Tuscan favorite.