Kale and Cannellini Bean Soup Recipe

Kale and Cannellini Bean Soup Recipe


1 1/2 Tbs extra-virgen olive oil
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks
1 1/2 tsp minced fresh rosemary
2 tbs tomato paste
2 garlic cloves, minced
4 cups vegetable broth
2 cans of cannellini beans, drained and rinsed
4 cups of Kale, ribs removed, leaves chopped
1 1/2 tsp apple cider vinegar

Directions:
heat 1 Tbs of olive oil in a pot over medium heat. Add onion, carrots, celery, and rosemary. stir occasionally until vegetables are tender. Add tomato paste and garlic. Then add broth, beans and kale. Bring to a boil, then reduce to a simmer for 15-20 minutes. Stir in apple cider vinegar and season with salt and pepper. You may need to add water or extra broth if liquid reduces too much. Optional: you can add a couple of cups of potato (cubed) after you add the paste and garlic.