White Bean and Kale Soup

Ingredients:
1 tbsp grapeseed oil
​2-3 garlic cloves, minced
3 celery stalks, cut into large chunks
1 medium carrots, cut into large chunks
1 large onion, cut into large chunks
3¼ cups white beans
6 cups veggie stock
4 cups kale, torn into small pieces
1 bay leaf
1 tsp dried basil
1 tsp dried oregano
salt and pepper

Directions:

1. Heat oil in a large pot over medium heat. Add onion and garlic and cook for 3-4 minutes.
2. Add carrots and celery and continue cooking for 5 minutes until the vegetables are soft.
3. Add veggie stalk, beans and bay leaf.
4. Bring to a boil.
5. Stir in the spices and mix well.
6. Reduce the heat to medium/low and simmer for 10 minutes.
7. Add kale and adjust the consistency by adding more broth or water if needed. I added about 1 cup of water.
8. Continue cooking for 10 minutes.
9. For a creamier option, blend a third of the soup in a blender and stir it back into the pot.

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