Tuscan White Bean & Kale Soup

Ingredients:

1 white onion, chopped very small

3 large carrots peeled and diced

2 cloves garlic minced

6 cups cooked white beans (Instructions included to make your own from dried, but feel free to sub cans of Cannellini beans)

5 cups water

1 teaspoon dried oregano

One vegetarian Bouillon cube

3 bay leaves

Salt to taste

Dash of paprika

2 cups chopped lacinato kale, thick stem removed

Method:

Soak white beans in a large pot the night before in 7-8 cups of water.

The next day, drain. Add fresh water, enough to cover the beans. Bring to a boil. Lower heat and partially cover. Cook until tender from 30-40 minutes. Drain. Set aside.

In a large soup pot, add 1 tbsp olive oil, 1 tbsp water and onions and cook on medium heat, until the onions are translucent and fragrant.

Add garlic and stir one minute. Add carrots, beans, water, spices and bouillon cube and stir well. Add bay leaves.

Bring to a boil. Lower the heat and partially cover. Cook, up to 20 minutes.

Add kale, stir, turn off heat and place lid on the pot to soften the greens. Serve hot with crusty bread!