Tuscan Cannellini and Kale Soup

Serves: 6

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Heat oil in a 4-quart soup pot over medium heat; add garlic and red pepper flakes and cook until just beginning to get fragrant and the garlic has turned lightly golden. Add the onion, celery and carrots and cook for 8 to 10 minutes or until the onion is translucent. Add the potatoes and stock and bring to a boil.

Add the kale and return to a boil; turn heat down and let simmer until the kale is tender, about 10 minutes. Add the beans, heat through and adjust for salt and pepper.

Recipe by Rachel Duboff, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.

More about: cannellini beans, kale, soup

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