White Bean & Kale Soup

Serves 4

25 Minutes

• 2 tbsp olive oil
• 2 carrots, sliced thick
• 1 onion, coarsely chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2-3 cans cannellini beans (or other white beans), drained
• 1 can full- fat coconut milk
• 3 cups chicken broth or vegetable stock
• 4 cups kale, de- stemmed and coarsely chopped
• 1 tbsp apple cider vinegar
• 1 tsp each: Oregano + Sage + Rosemary + Thyme (each optional and to taste really)
• 1 bay leaf (optional)
• Salt and pepper, to taste
• Optional toppings: extra oregano, shredded parmesan cheese

In a large pot on medium - low heat combine oil, carrots, onion, celery. Add garlic and all seasonings to the pot. Stir frequently. Add broth, beans, and coconut milk to the pot, stir and bring to light simmer. If you wish, you can remove about 2 cups of the mixture and blend in a blender and return it to the soup. Simmer for approximately 5 - 10 minutes. Chop the kale, massage the vinegar on it, and add it to the soup for the last few minutes to cook.