White Bean-Kale Soup

By mikinsue

Ingredients

• 1/2 tbsp light butter
• 1 large onion, diced
• 2 stalks celery, diced
• 1 15.5-oz can cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 12-ounce jar roasted red peppers, drained and coarsely chopped
• 3 cloves garlic
• 1/4 cup chopped fresh cilantro
• 1 bunch Kale, leaves roughly chopped
• Freshly ground pepper

Preparation

Step 1

Heat light butter in a medium pot over medium-high heat. Add the onion and garlic. cook 3-4 minutes. Add celery and cook until the vegetables are golden brown, about 5 minutes. Add the beans, roasted peppers, and broth, bring to a simmer and cook 15 minutes.

Stir in the Kale and cilantro, cover and cook until wilted, 1 to 2 minutes. Season with salt and pepper.