Tuscan Kale & Cannellini Soup - The Acne Nutritionist Maria Marlowe
Explore the flavors of Tuscany with this creamy kale and cannellini bean soup, infused with onions and garlic. Perfect for a comforting meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Toaster
- Serving bowl
Ingredients
- 2+2 Tbsp. extra-virgin olive oil
- 1/2 yellow onion (diced)
- 2 carrot (chopped in 1/2 inch cubes)
- 2 ribs celery (chopped in 1/2 inch slices)
- 30 oz. cannellini beans ((2 cans))
- 5 cups water
- 4 cloves garlic
- 6 kale, lacinato or dinosaur (sliced into 1/2 inch ribbons)
- 2 cups potato (diced (appx. 1 medium sized potato) - can use sweet potato!)
- unrefined salt (real, pink, or Celtic salt) (to taste)
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