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Title: White Bean Soup
Categories: Soups
Yield: 8 Servings

2 tb Oil (28 g)
1 lg Red onion (188 g);
- finely diced
4 Celery ribs finely diced
1 lg Carrot (2 md) (226 g);
- diced
5 cl Garlic (12 g); minced
Salt & pepper; to taste
1 tb Italian seasoning
30 oz Cooked white kidney beans
4 c Vegetable broth (960 g)
1/2 c Water (120 g)
1 c Kale (67 g); shredded
1 sm Lime; juice of

Preparation time: 15 minutes
Cooking time: 38 minutes

This hearty vegan white bean soup recipe is creamy and richly
flavoured, perfect for keeping you warm and cozy. Only 15 minutes of
prep time!

In a large, deep pot over medium heat, add the oil to heat.

Add the onions, celery and carrots, salt and pepper. Stir togetherand
allow to saute for about 8 minutes, until the onions are translucent
and the carrots are softened.

Add in the garlic, and stir to combine. Cook for 5 minutes more until
the garlic is fragrant and the veggies begin to look caramelized.

Add in the italian seasoning, kidney beans and stir to combine.

Pour in the vegetable broth and stir again.

Bring to a boil, and then to a simmer for about 20 minutes.

Remove 2 cups of the soup with vegetables in it--just scoop 2 cups
out, and add to your blender. Add the 1/2 cup of water to that mix,
and blend until completely smooth. Pour this mix back into your soup,
and stir to combine.

Stir in the kale and lime juice. The residual heat will help to add
heat to all of these.

Allow soup to cool slightly then serve with some bread! Enjoy!

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/
tuscan-white-bean-soup-recipe-vegan/>

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