White Bean & Kale Soup

Ingredients:

32 oz Vegetable Broth

30 oz. Cannellini Beans

1 onion, chopped

3 cloves garlic

1 T. Olive Oil

1 Bay Leaf

1 c. Chopped Carrots

1 T. Rosemary

1 t. Salt

1/4 t. Crushed Red Pepper

1/4 t. Black Pepper

1 lb. Fresh Kale, chopped

1/4 c. White Wine

Instructions:

Sauté the onions and garlic in olive oil.

Place broth and half of the Cannellini Beans in a large soup pot.

Purée the other 15 oz. of Cannellini Beans with 1/2 cup water and add to the pot.

Add the sautéed onion and garlic.

Add chopped carrots.

Season with the Bay Leaf, Rosemarry, salt and peppers.

Simmer on stovetop until carrots are tender.

Add Kale and Wine 15 -30 minutes before serving.

Alternatively, we put all ingredients in the crock pot and add the Kale and Wine before serving.