White Bean Soup with Kale

• Gluten free

• Produce

  • 2 15-ounce cans Cannellini beans
  • 1 1/2 cups Carrots
  • 1/2 cup Celery
  • 2 cloves Garlic
  • 4 cups Laconito kale, leaves
  • 1 1/2 cup Onions
  • 2 tsp Thyme, fresh
  • 1 15-ounce can Tomatoes

• Canned Goods

  • 8 cups Low or sodium chicken broth

• Baking & Spices

  • 1 tsp Black pepper, freshly ground

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1-inch piece Parmesan cheese

Found on theharvestkitchen.com

Ingredients

• 3 tablespoons extra virgin olive oil
• 1-1/2 cup onions, chopped
• 1-1/2 cups carrots, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme, chopped
• 8 cups low or sodium chicken broth (or vegetable broth)
• 2 15-ounce cans cannellini beans, rinsed and drained
• 1 15-ounce can chopped tomatoes
• 1 1-inch piece of Parmesan cheese
• 4 cups laconito kale leaves, finely chopped
• 1 teaspoon freshly ground black pepper

Directions

• Heat the oil in a large stockpot over medium-high heat. Saute the onion, carrot, and celery for 7 to 10 minutes, or until softened. Add the garlic and cook until fragrant, 1 minute. Add the thyme and cook for 30 seconds. Add the broth, beans, tomatoes, Parmesan cheese, and pepper. Bring to a boil.  Reduce heat, cover and simmer for 45 minutes.  Stir occasionally. Using an immersion blender, puree about 1/3 to 1/2 of the soup. Add the kale and cook for another 5 minutes, or until the kale is tender.