Creamy White Bean & Kale Soup

Ingredients

• 1 tablespoon olive oil (, plus more for serving)
• 1 yellow or white onion (, diced)
• 1 carrot (, diced)
• 1 stalk celery (, diced)
• Kosher or fine sea salt
• 2 cloves garlic (, minced)
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon red chili flakes
• Black pepper
• 4 cups gluten free vegetable broth
• 2 (15 ounce) cans cannellini beans, ( rinsed and drained)
• 3 tablespoons Marukan Genuine Brewed Rice Vinegar
• 4 cups chopped kale
• Hot sauce (, for serving if desired)

Instructions

1. 1

   Heat 1 tablespoon olive oil in a Dutch oven or stock pot over medium-high heat. Add the onions, carrot, celery, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic, thyme, red chili flakes, and ½ teaspoon black pepper. Cook, stirring, for 30 seconds. Add the broth and beans and bring to a boil.

2. 2

   Once the soup has boiled, put half the soup in a blender with the vinegar and blend until smooth. Return to the pot with the rest of the soup and add the kale. Bring to a boil again, then reduce the heat and let simmer until the kale is wilted. Taste and add more salt and pepper, if desired.

3. 3

   Serve with extra olive oil to drizzle on top and hot sauce.