Kale and White Bean Soup

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

2 large carrots, diced

2 stalks celery, diced

1 medium yellow potato, diced

3 cloves garlic, minced

1 can (28oz / 796ml) diced tomatoes

2 cans (14oz / 398ml) Cannellini beans, drained and rinsed

4 cups kale (green or black), removed from stems and chopped

4 cups vegetable or chicken broth

1 tablespoon dried Italian seasoning (or combination of oregano, thyme, basil and rosemary)

1 teaspoon sea salt

Black pepper to taste

¼ teaspoon crushed red pepper (optional)

Directions

• In a large soup pot, sauté onions, carrots, celery, potatoes and garlic in olive oil over medium-high heat until tender.
• Add tomatoes and beans, then broth and seasonings, and stir.
• Bring to a boil then reduce heat and simmer for approximately 15 minutes
• Add kale and simmer for another few minutes until tender.
• Season to taste with additional salt and pepper and crushed red pepper flakes if desired.

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