White Bean Soup with Kale

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •2 medium carrots, diced
• •2 celery stalks, diced
• •4 cups vegetable or chicken broth (gluten-free)
• •2 cans (15 oz each) cannellini beans, drained and rinsed
• •4 cups fresh kale, chopped
• •1 teaspoon dried Italian seasoning
• •to taste salt and pepper
• •1/2 teaspoon red pepper flakes (optional)

Directions

1. 1Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened.
2. 2Add minced garlic, carrots, and celery. Cook for another 3-4 minutes, stirring occasionally.
3. 3Pour in the broth and add the drained beans. Bring to a simmer and cook for 10 minutes.
4. 4Add chopped kale, Italian seasoning, and red pepper flakes. Stir well and simmer for 8-10 minutes until kale is tender.
5. 5Season with salt and pepper to taste. Serve hot with crusty bread and a drizzle of olive oil.

💡 White-bean soup becomes creamier when a small portion of beans is mashed into the broth while kale stays intact.

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