Tuscan White Bean Soup

By AnnieMro

Ingredients

• 2 cans cannellini white beans or white kidney beans
• 1 bay leaf
• 1 tablespoon olive oil
• 1 yellow onion, coarsely chopped
• 4 cloves garlic, minced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1/4 teaspoon each freshly ground pepper and salt
• 1 tsp. rosemary
• 4 cups shredded kale or spinach
• 6 cups low-sodium, low-fat vegetable or chicken stock

Preparation

Step 1

In a big soup pot, heat oil over med. heat. Add onion, garlic, carrot, celery, bay leaf and rosemary and cook for 5 mins. or until softened. Discard bay leaf. Add stock, beans, kale or spinach, salt and pepper. Cook, stirring occasionally for about 20 mins. Ladle into soup bowls and enjoy!