Kale & White Bean Soup

>> Saturday, January 12, 2013

1 medium yellow onion, diced
1 large carrots, diced
1 celery, diced
2 tablespoon EVOO (extra virgin olive oil)
1-2 garlic cloves, minced
1 bunch kale, stemmed and torn into bite-sized pieces
1 can organic diced tomatoes, no salt added
1 can of Cannellini beans, drained and rinsed
4-5 cups chicken broth, vegetable stock, or water
1-2 fresh rosemary
1 teaspoon paprika
sea salt and freshly cracked pepper to taste

Heat oil in a Dutch oven or large stockpot on a medium-high heat.  Add onions, carrots, and celery and saute them until they turn translucent.  Add garlic and stir for 30 seconds.  Add kale, diced tomatoes, broth or water, rosemary, paprika, salt and pepper to taste and bring them to a boil.  Then add Cannellini beans to the boiling mixture.  Reduce the the heat to low and let simmer for about 20 minutes. Serve Warm.  Enjoy!


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