White Bean and Kale Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Canned Cannellini Beans

  Kroger

  30 oz or 851g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Kale

  Raw

  2 cup, chopped or 134g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the olive oil in a 3-quart saucepan over medium-high heat until shimmering. Add the chopped onion and cook until softened, about 5 minutes.
2. Meanwhile, mash one can of beans in a small bowl. Add the mashed beans, vegetable stock, and water to the saucepan. Bring to a boil.
3. Stir in the remaining whole beans, kale, 1 tsp salt, and ¼ tsp pepper. Reduce heat, partially cover, and simmer for about 20 minutes, until the kale is tender.
4. Season to taste with additional salt and pepper and serve.