White Bean and Kale Soup

The vegetable broth I used has a yellow color, which I think turned the soup prettier. If your broth is transparent, you may want to add some chopped carrots to the ingredient list. Add them with the kale.

White Bean and Kale Soup

4 Servings

Ingredients:

1 cup dry white beans such as Great Northern, cannellini, or navy

1 onion, thinly sliced

1 tablespoon olive oil

4 garlic cloves, finely chopped

4 cups chicken broth

2 cups vegetable broth

sea salt

black pepper

1 bay leaf

1 teaspoon finely chopped fresh rosemary

6 cups kale, chopped

Directions:

Soak beans overnight. Drain.

Cook onions in olive oil in an big stock pot over medium heat, about 5 minutes. Add garlic and cook for 1 minute. Add beans, broth, water, bay leaf, and rosemary and simmer, uncovered, until beans are tender, about 50 to 60  minutes. Stir in kale simmer, uncovered, until it is tender, about 15 minutes. Season soup with salt and pepper.

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