Kale White Bean Soup

Ingredients

• 2 (28-oz) cans white (Cannellini) beans
• 1/2 c chopped baby carrots or 2 large carrots
• 1 celery rib, diced
• 1 onion, chopped
• 2 shallots, chopped
• 2 cloves garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1/2 bunch of kale, chopped into bite-size pieces
• 4 cups of chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/2 teaspoon rosemary (optional)
• 1/2 teaspoon ground celery seeds (optional)

Directions

1. Preheat a large pot or dutch oven on medium heat. Add oil and heat for 1-2 minutes, add onion and shallots, sauté for 5 minutes till softened and translucent.
2. Add carrots, celery, garlic, salt, pepper, oregano, basil, thyme, rosemary, and celery seeds; sauté for 4-5 minutes until celery and carrots begin to soften.
3. Add beans, broth and bay leaves; bring to a boil.
4. Reduce heat to medium-low and simmer for 30 minutes.
5. Remove bay leaves and discard. Add 3 cups of soup to a bowl, using an immersion blender (or regular stand blender); blend until smooth.
6. Add blended mixture back to the soup. Add kale and let simmer for 5 more minutes.
7. Top soup with fresh rosemary and/or thyme.

Notes

Note: the blended mixture will thicken the soup and make it creamier. If you prefer a more chunky soup, you can skip this step.

Nutrition

Saturated FatTrans FatCholesterolSodiumCarbohydrates