Kale and Cannellini Soup

Kale and Cannellini Soup

Here is another easy soup featuring greens and beans.  This vegan broth-based vegetable soup is perfect for lunch or as a first course of a larger meal.

Kale and Cannellini Soup

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
8 cups vegetable broth
1 14.5 ounce can diced tomatoes with juices
1 15.5 ounce can cannellini beans, rinsed and drained
4 medium red potatoes, diced (you could use any type of potato you wanted)
4 cups of kale, stems and ribs removed and chopped
1/2 teaspoon dried chile flakes (optional)
salt and pepper, to taste

In a large soup pot, sauté the chopped onion in the olive oil over medium heat until it begins to soften. Add the minced garlic and celery, and cook 1 minute more. Add the vegetable broth, diced tomatoes, cannellini beans, diced potatoes, and kale. Increase the heat to medium-high and bring to a slow boil. Cook until the potatoes are tender, about 20 minutes. Season to taste with dried chile flakes, salt, and pepper. Serve.

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