Kale and Cannellini Bean Soup
Prep Time
15 minutes
Cooking Time
45 minutes
Yields
4
Ingredients
6 tablespoons extra virgin olive oil
1 medium onion, chopped
6 carrots, sliced
3 celery ribs, sliced
3 tablespoons minced garlic
4 cups kale, coarsely chopped
1 bay leaf
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoons crushed red pepper
3 14 oz. cans cannellini beans
3 14 oz. cans diced tomatoes
4 cups vegetable broth
4 cups water
3 tablespoons lemon juice
1 1/4 teaspoons Italian seasoning or herbs de provence
For serving: Top with Shredded parmesan cheese and drizzle white truffle oil
Directions
In a large pot heat olive oil over medium heat. Add onion, carrots, celery and garlic. Saute for 10 minutes. Add Kale and cook until wilted about 5 minutes. Stir in bay leaf, sage, salt and crushed red pepper. Stir in beans and their juice, tomatoes and their juice, lemon juice, vegetable broth, 4 cups water and italian seasoning. Simmer, uncovered for 30 minutes or until vegetable are soft.Remove 2 cups and puree in blender 1 cup at a time as the hot liquid will expand. Return to soup. Add salt and pepper to taste.Serve with a drizzle of white truffel oil and sprinkle with parmesan cheese.