Keyword: Black beans, dairy free, gluten free, international, kale, soup, soup series
Yield: 4people
Ingredients
2 tbsp olive oil
2 cloves garlicsliced
medium onionsmall diced
bunch kalestems removed, chopped
1 tsp dried oregano
1tsp ground fennel seed
1 can fire roasted tomatoes
1 15 oz can cannellini beansrinsed and drained
1.5 qt. chicken or vegetable stock
ttsalt and pepper
Instructions
Bring a large saucepan to medium heat. Add olive oil, garlic, and onions. season with salt. Sweat until vegetables are translucent, stirring to prevent browning, about 2 minutes. Add oregano and fennel to the pot, and fold into onion/garlic mixture until incorporated.
Add chopped kale to the pot, and saute until greens just begin to wilt. About 1 minute. next, fold cannellini beans, tomatoes, into the pot.
Reduce heat to low, and pour broth into the pot. Cover and allow to simmer until kale is tender, about 20-25 minutes.
Remove from heat and adjust seasoning. serve immediately with crusty Italian bread.