Tuscan Bean Soup with Kale | Michelle Dwyer

Ingredients

• 1-2 cans of cannellini or great Northern white beans
• 2 tablespoons extra virgin olive oil
• 1 3/4 cups finely chopped yellow onion
• 1 /4 teaspoon sea salt
• 1 ½ cups peeled and diced carrots
• 1 ½ cups peeled and diced celery