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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 2/3 | tablespoons | olive oil | 1 | small | Onion, chopped | 2 | medium | carrots, chopped | 2 | stalks small (5 | celery, chopped | 4 | clove | garlic crushed | 1/2 | teaspoon | rosemary, dried | 1/2 | teaspoon | thyme, dried | 1 | leaf | bay leaf | 4 | cups | Vegetable stock (low sodium used) | 1 1/2 | cup | White Kidney (cannelli) beans, canned, 15 oz | 10 1/2 | ounces | tomatoes crushed (28 oz can) | 4 | cups, chopped | Kale, stemmed and chopped | 1/2 | dash | salt, to taste | 1/2 | dash | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Heat oil in a large saucepan over medium heat. Add the onion, carrots and celery and cook for 5 minutes, stirring occasionally. | | 2 | Add the garlic, thyme, rosemary, and bay leaf and cook for 1 minute, until fragrant, stirring occasionally. | | 3 | Stir in the stock, cannellini beans and tomatoes. Bring to boil and then reduce heat to low. | | 4 | Add the kale and cover the saucepan with a lid. Allow to simmer for 15 minutes. Season with salt and pepper if desired. | | 5 | Transfer 1/3 of the bean mixture to the food processor and pulse until creamy. | | 6 | Return the pureed beans to the saucepan and stir to combine. | | 7 | Place soup in bowls and enjoy! |
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