Hearty Kale and White Bean Soup

Ingredients

Olive oil

2 tablespoons

Onion

1, chopped

Garlic

3 cloves, minced

Carrot

1, diced

Celery

2 stalks, diced

Kale

4 cups, chopped

Cannellini beans

2 cans (15 oz each), drained and rinsed

Chicken or vegetable broth

6 cups

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
3. Stir in the diced carrot and celery, and sauté until the vegetables are softened, about 7-10 minutes.
4. Add the cannellini beans and pour in the broth. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
6. Fold in the chopped kale and cook until it is wilted and tender, about 5 minutes.
7. Season the soup with salt and black pepper to taste before serving.
8. Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of grated Parmesan cheese.