Soups And Salads

Soups And Salads

Ingredients:
· 2 tablespoons extra-virgin olive oil
· 1 medium yellow onion, diced
· 2 medium carrots, diced
· 2 celery stalks, diced
· 3 garlic cloves, minced
· 1/2 teaspoon red pepper flakes
· 1 tablespoon rosemary
· 6 cups low-sodium chicken broth
· 2 (15-ounce cans) white beans with liquid (buy the low-sodium version)
· 2 bay leaves
· 2 cups kale, chopped
· Freshly ground black pepper, to taste
· Parmesan cheese, grated, for serving

Directions:
1. In a large saucepan, heat olive oil over medium-high heat. Add onions, carrots,
celery, and garlic, and cook, stirring frequently, for 3-4 minutes until softened.
2. Add red pepper flakes, rosemary, chicken broth, beans, and bay leaves. Turn heat to
high and bring to a boil. Reduce heat to lowest setting, add kale, and simmer for 15
minutes.
3. Remove bay leaves and discard. Transfer two cups of soup to a blender and process
until smooth. Return to pan and stir. (Alternatively, use immersion blender to puree
soup to desired consistency.)
4. Season with ground black pepper and Parmesan cheese.