Food - News

White Bean And Kale Soup
By MIRIAM HAHN AND MASHED STAFF

Ingredients:
- 1 onion
- 3 small carrots
- 1 stalk celery
- 3 cloves garlic
- 2 cups baby potatoes
- 1 tablespoon olive or avocado oil
- 1 bunch dinosaur kale
- 4 cups vegetable broth
- 2 cans white beans, rinsed and drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- juice of 1 lemon
- fresh basil, for serving (optional)

Servings: 6 servings

Total time:
23 minutes prep, 15 minutes cook
1. Dice onion, carrots, and celery. Mince the garlic and halve the potatoes. Strip the kale from stems and cut into thin slices.

2. Add oil to a large pot on med-high heat, add onion, carrots, celery, and garlic. Sauté for 5 mins., stirring occasionally.
3. Add potatoes, broth, and white beans to pot, and cook on med-high heat for 10-15 mins., until potatoes are tender, but not mushy.

4. Reduce heat to low, scoop out 2 cups of soup, and blend in a blender until smooth. This will thicken the soup.
5. Return blended soup to the pot, and add Italian seasoning, salt, pepper, kale, and lemon juice. Stir for 3 minutes, or until kale is wilted, and serve.