🥕 Ingrédients

• Onion: you can use any type of medium-sized cooking onion.
• Garlic: make sure to use fresh garlic in this recipe for the best taste.
• Carrot: carrots add a delicious slightly sweet flavour to the soup and are packed with nutrients!
• Celery: this adds a subtle flavour to the soup.
• Cannellini beans: this is the type of white beans I use in this recipe, but you can use any white beans such as navy beans or white kidney beans.
• Crushed tomatoes: you can also substitute with a can of chopped tomatoes if you prefer a chunkier texture.
• Herbs: use a mix of herbs de Provence and bay leaves.
• Cayenne pepper: just a pinch for a little spice! Leave this out if you don’t like spicy food.
• Vegetable broth: any type you like.
• Kale: any type of kale works. Use leftover kale to make aKale White Bean Avocado Salad.

👨‍🍳 Instructions

1. Heat the olive oil in a large pot on medium-high heat then add the onion and garlic letting cook for 1 minute.
2. Next, add the carrot and celery and let cook for another 2-3 minutes.
3. Add the cannellini beans, crushed tomatoes, herbs de Provence, bay leaves, cayenne pepper and vegetable broth and bring the soup to a light boil, then reduce the heat to low and cover and let simmer for 15-20 minutes.
4. Remove the bay leaves and transfer 1/3 of the soup to ablender(can alternatively use a handblender) and blend until smooth. Add back to the soup and mix it together.
5. Add the kale to the soup and stir until wilted.
6. Season with salt and pepper to taste.