Revolutionary Recipe: Tuscan Kale & Cannellini Soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Number of servings: 6

Per Serving 621 calories

Fat 11 g

Carbs 101 g

Protein 35 g

6

Ingredients

• 2 tbs. + 2 tbs. olive oil
• 1/2 yellow onion, diced
• 2 carrots, chopped in 1/2 inch cubes
• 2 ribs celery, chopped in 1/2 inch slices
• 30 oz of cannellini beans (2 cans)
• 5 cups water
• 4 cloves garlic
• 6 lacinto kale leaves, sliced into 1/2 inch ribbons
• 2 cups potato or sweet potato, diced (approx. 1 medium sized potato)
• salt and black pepper to taste

Instructions

1. Heat 2 tbs. of oil in large soup pot over medium heat. Add onions, carrots, and celery. Cook about 5 minutes, until onions are translucent and veggies are bright, than add beans and water. Cook 15 minutes.
2. Strain out 1 1/2 cups of the beans/carrot/celery mixture (with minimal to no liquid) and set aside. Puree the rest (beans plus liquid) in a blender. Set aside.
3. Back in the same pot, heat 2 tbs oil over medium low. Add garlic, cooking 3 minutes, then add kale, bean puree, strained veggies, and potato. Bring to a boil, then cover and reduce heat to medium low until potato is tender about 15-20 minutes. Add salt and black pepper to taste.

Notes