Ingredients

The following ingredients have 4 Servings
  • 2 stalks celery diced
  • 2 large carrots diced- or 3 medium
  • 1 large sweet onion chopped
  • 3 cloves garlic minced
  • 1 tsp. thyme
  • 1 bay leaf
  • 1/4 tsp. fennel seed
  • 2 tbsp. olive oil
  • 3 medium russet potatoes peeled & diced
  • 2- 15 ounce cans cannellini beans drained & rinsed
  • 1 15 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 2-3 cups chopped kale
  • salt & pepper to taste
  • red chili pepper flakes- optional

Instruction

  • Place olive oil in large soup pot over medium heat and add onions, celery, carrots, garlic, thyme, bay leaf & fennel seeds. 
  • Cook about 5-7 minutes till veggies are translucent.
  • Then add remaining ingredients reserving the kale till the last 5 minutes of cooking.
  • Bring to a boil, then reduce heat to medium low and cook 30-35 minutes till veggies are just tender.
  • Add chopped kale the last 5 minutes of cooking.
  • Taste for salt and pepper.