White Bean & Kale Soup by Supper with Michelle


1 can (15 oz.) of Navy Beans (White beans) rinsed and drained 3 tablespoons of olive oil 2 medium carrots (sliced) 1 carton (32 oz.) of vegetable broth 1 medium yellow onion (diced) 1-2 cups of kale (cleaned, sliced off of rib and cut) 2-3 stalks of celery (diced) 1 teaspoon of sea salt 1/2 teaspoon of black pepper 2-3 cloves of garlic (minced)


In a big pot, heat olive oil and saute garlic for about 3 minutes. Add celery, onions, and carrots and saute them for about 5 minutes or until the onions are translucent. Then add your beans and vegetable broth. Let soup simmer on low heat for 30-45 minutes. It doesn't take long for the kale to cook so, 3-5 minutes prior to you serving, add and stir in your kale. I like to serve with french bread and drizzle a little olive oil on top.

This is the type of soup that warms the soul...

Supper for two...


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