White Bean and Kale Soup

• Vegan
• Gluten free

• Produce

  • 2 (15 ounce cans Cannellini beans
  • 2 cups Kale
  • 1 Onion, small

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on culinaryhill.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 4 cups vegetable broth (see notes)
• 2 cups water
• 2 cups kale, stems removed and torn into 1” pieces
• Salt and freshly ground black pepper

Directions

• Heat the oil in a 3 quart saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, and water to saucepan. Bring to a boil. Stir in remaining beans (left whole), kale, 1 tsp. salt, and ¼ tsp. pepper. Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender. Season to taste with additional salt and pepper and serve.