Creamy White Bean and Kale Soup

From a YouTube video Watch the original

Ingredients

• Cannellini beans (or white northern beans)
• Onion
• Celery
• Carrots
• Potato
• Garlic
• Dried oregano
• Rosemary (optional)
• Basil (optional)
• Dill (optional)
• Crushed red pepper flakes
• Black pepper
• Vegetable broth
• Kale (or spinach/arugula)
• Fresh parsley
• Lemon
• Olive oil

Instructions

1. Finely chop onion, celery, carrots, and dice the potato.
2. In a soup pot, sauté chopped vegetables with olive oil and season with salt.
3. Add diced potato, beans, garlic, oregano, optional herbs, red pepper flakes, black pepper, and vegetable broth. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
4. Adjust seasoning, then puree half of the soup until smooth and return to the pot.
5. Add kale and cook for 5-6 minutes until tender.
6. Finish with fresh parsley, lemon zest, lemon juice, and a drizzle of olive oil.
7. Adjust consistency by pureeing more or adding extra beans/potatoes if desired.
8. Serve with toasted bread. Enjoy!

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