White Bean and Kale Soup

 

1 large yellow onion, diced

2 large carrots, diced

2 celery stalks, diced

2-4  garlic cloves (depending on taste), roughly chopped

4 cups vegetable broth

4 cups kale, de-stemmed and roughly chopped

1 (14 ounces) can diced tomatoes, Fire Roasted

1 (28 ounces) large can cannellini beans, drained and rinsed

Salt/pepper to taste

In a large saucepan, heat up a few tablespoons of broth and begin to sauté the onion, carrots and celery for about 4 minutes, or until the mixture begins to sweat down.  Add in the garlic and continue to cook for another two minutes.  Add in broth, kale, tomatoes, beans and salt/pepper.  Bring to a boil and down to a simmer.  Cover and allow to cook until the kale has wilted (about 10 minutes).