Ingredients
Scale
- 3 cans cannellini beans (drained and rinsed)
- 1 yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 large carrots (peeled and chopped)
- 1 stalk celery (diced)
- 2 cups chopped kale
- 1/3 cup white apple vinegar
- 2 ½ – 4 cups vegetable or chicken broth
- Salt to taste
- Black pepper to taste
- Red pepper flakes (omit if preferred)
- Italian seasoning
- 2 bay leaves
- Dried thyme
- Dried oregano
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and sauté until lightly browned.
- Stir in garlic, celery, and carrots; cook for about 10 minutes until tender.
- Add white apple vinegar and cook until it evaporates mostly.
- Mix in cannellini beans and broth to your preferred consistency; stir well.
- Bring to a boil, then cover and simmer for 15 minutes.
- Blend part of the soup until smooth, then return to the pot.
- Stir in chopped kale and simmer briefly until wilted.
- Adjust seasoning as needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg