Creamy Cannellini Bean and Kale Soup
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion, chopped
  • 4 cloves garlic, crushed
  • 2 stalks celery (200g), finely chopped (approx. 1¾ cups)
  • 2 medium carrots (170g), finely chopped (approx. 1½ cups)
  • 2 medium zucchinis (200g), finely chopped (approx. 1¾ cups)
  • 2 x 400g cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans)
  • 2 litres vegetable or chicken stock
  • 1 small bunch of kale, stems (and veins, if desired) removed, leaves washed and roughly chopped
  • Salt and pepper, to taste
  • Parmesan cheese, (optional)
Instructions
  1. Heat a medium saucepan over medium-high heat.
  2. Add oil and onion, and cook until softened, about 5 minutes.
  3. Add garlic, celery, carrot and zucchini and cook for 2 minutes.
  4. Add the beans, water and stock, and bring to a boil, then turn heat down and simmer for 5 minutes.
  5. Remove from heat and using a stick blender, puree until smooth.
  6. Stir in kale, return to the stove and simmer until the kale is tender, about 8-10 minutes.
  7. Ladle soup into bowls and top with parmesan, if desired.
  8. Enjoy!
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/07/20/creamy-cannelini-bean-and-kale-soup/