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Kale Soup
Kale Soup
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- 2 tbsp olive oil
- 1 small onion chopped
- 2 (15 ounce) cans cannellini beans drained and rinsed (no salt added)
- 4 cups vegetable broth or low-sodium chicken broth
- 2 cups water
- 2 cups kale stems removed and torn into 1" piece
- Salt and freshly ground black pepper
1. Heat the oil in a 3 quart saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
2. Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, and water to saucepan. Bring to a boil.
3. Stir in remaining beans (left whole) and kale. Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender.
4. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
2. Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, and water to saucepan. Bring to a boil.
3. Stir in remaining beans (left whole) and kale. Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender.
4. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).