White Bean and Kale Soup Recipe for Health | Heather Carey

Ingredients

• 1 small bunch of kale
• 1 tablespoon extra virgin olive oil
• 1 rib celery, chopped
• 1 large carrot, peeled and chopped
• 1 small onion, diced
• salt and pepper, to taste
• 4 large cloves garlic, pressed or minced
• 6 cups cooked cannellini beans (drained and rinsed if using canned)
• 6 cups water or vegetable stock*
• 2 tablespoons tomato paste
• 4 sage leaves, chopped or ½ teaspoon dried sage
• 1 teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• freshly grated parmesan cheese (optional)