Hearty Cannellini and Kale Soup  
 

This homemade cannellini and kale soup recipe is easy to make, healthy, and the epitome of comfort food all year round. Perfect for your daily dose of greens.
 

Prep Time: 20 minutes

INGREDIENTS Yield: 10-12 servings

• 2 tablespoons extra virgin olive oil
• 1 sweet onion, diced
• 1 medium leek, diced (white and light green part only)
• 4 - 6 medium carrots, diced
• 4 celery ribs, diced
• 4 garlic cloves, finely chopped
• 1 teaspoon red chili flakes
• 1 pint grape or cherry tomatoes, halved
• 1/2 tablespoon fresh or dried thyme
• 2 bay leaves
• 2 - 15 ounce cans cannellini beans, rinsed and drained
• 2 - 3 liters (8 - 12 cups) chicken or vegetable stock
• 1 bunch lacinato kale, washed, stems removed, then cut into thin strips
• Grated Romano or parmesan cheese for garnish
• Sea Salt and pepper to taste

Cook time: 40 minutes

PREPARATION

• Heat the olive oil in a large heavy bottomed soup pot over medium heat. Sauté onion and the leek until transparent, approximately 3-5 minutes.
• Add carrots and celery and sauté for an additional 3-5 minutes over medium heat until carrots are soft but not mushy.
• Stir in the garlic and red pepper flakes and continue to cook for another minute until fragrant. Add the cherry tomatoes and cook for 3 minutes, stirring occasionally, until they start to break down.
• Next, stir in the fresh thyme and bay leaves. Add the 8 cups of broth. Stir to combine and bring the soup to a boil.
• Lower the heat and simmer for 15 minutes with a lid on, then stir in the cannellini beans.
• Add kale. Put the lid back on and continue to simmer for another 5 minutes until the kale wilts. Depending on the amount of kale, 2-4 more cups of broth may be necessary.
• Garnish with grated cheese, season to taste, and serve with warm crusty bread.