2 (28-oz) cans white (Cannellini) beans
1/2 c chopped baby carrots or 2 large carrots
1 celery rib, diced
1 onion, chopped
2 shallots, chopped
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1/2 bunch of kale, chopped into bite-size pieces
4 cups of chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon rosemary (optional)
1/2 teaspoon ground celery seeds (optional)
Preheat a large pot or dutch oven on medium heat. Add oil and heat for 1-2 minutes, add onion and shallots, sauté for 5 minutes till softened and translucent.
Add carrots, celery, garlic, salt, pepper, oregano, basil, thyme, rosemary, and celery seeds; sauté for 4-5 minutes until celery and carrots begin to soften.
Add beans, broth and bay leaves; bring to a boil.
Reduce heat to medium-low and simmer for 30 minutes.
Remove bay leaves and discard. Add 3 cups of soup to a bowl, using an immersion blender (or regular stand blender); blend until smooth.
Add blended mixture back to the soup. Add kale and let simmer for 5 more minutes.
Top soup with fresh rosemary and/or thyme.
Note: the blended mixture will thicken the soup and make it creamier. If you prefer a more chunky soup, you can skip this step.
Saturated Fat
Trans Fat
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