WHITE BEAN AND KALE SOUP
MAKES 12 TO 16 SERVINGS
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
1. In a large Dutch oven, heat olive oil over medium heat. Add garlic; cook for 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;…
