Kale, White Bean & Tomato Soup – Kappler Kitchen

Ingredients

• 16 oz. (1 lb.) Great Northern Beans
• 3 cups vegetable stock
• 1 cup water
• 1/2 cup chopped yellow onion
• 4 russet potatoes peeled & cubed
• 4 cups kale, stems removed & leaves chopped
• 1 -8 oz. can tomato sauce
• 2 teaspoon Worcestershire sauce
• 2 teaspoon garlic, minced
• 2 tablespoon Extra Virgin olive oil
• 2 Roma Tomatoes, diced
• 2 Bay leaves
• 1 teaspoon celery flakes
• 1 teaspoon oregano
• 1 teaspoon basil leaves
• 1 teaspoon parsley flakes
• 1 teaspoon red chili pepper flakes
• 2 teaspoon Kosher salt
• 1/2 teaspoon black pepper