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White Bean and Kale Soup

Makes 12 to 16 servings
Print Recipe
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 large yellow onion chopped
  • 3 quarts vegetable broth
  • 4 15.5-ounce cans cannellini beans, undrained
  • 3 15.5-ounce cans navy beans, undrained
  • 3 pounds red potatoes cubed
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound kale ribs removed and chopped

Method
 

  1. In a large Dutch oven, heat olive oil over medium heat. Add garlic; cook for
  2. 1 minute, stirring constantly. Add onion; cook for 10 minutes, stirring occasionally. Add vegetable broth, beans, potatoes, carrot, celery, garlic powder, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat, and simmer, uncovered, for 1 hour, stirring occasionally. Add kale; cook for 2 to 3 minutes, stirring frequently, until kale is tender.