White Bean and Kale Soup
Prep Time
10 minutes
Prep Notes
Use canned beans, or dried that have already been cooked.
Cooking Time
25 minutes
Ingredients
2 cups cooked great Northern or cannellini beans
3 carrots, peeled and diced
1 onion, diced
2 stalks celery, diced
5 cloves garlic, diced
1 28 oz can tomato puree
1/2 bunch of kale, washed and chopped
1 tsp balsamic vinegar
2 tbsp olive oil
2 bay leaves
2 cups veggie stock or water
1/4 tsp dried thyme
salt & pepper to taste
Directions
Heat olive oil in a soup pot. Add onion, carrot, celery, salt & pepper, thyme and bay leaves and cook 10 minutes. Add garlic and saute another 5 minutes. Add beans, tomato puree and water, cover and simmer on medium 20 minutes or until all veggies are tender. Add chopped kale at the very end of cooking time, and allow to boil about 2 minutes more.
Credit
Lena
