Warm up with this hearty and nutritious soup.
Prep Time: 10 mins • Cook Time: 35 minutes • Total Time: 45 mins
Makes: 6 servings
INGREDIENTS
- 2 Tablespoons olive oil
- 2 ribs celery, sliced
- 2 carrots, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 32 ounces vegetable broth
- 2 15-ounce cans butter beans, rinsed and drained
- 1 14-ounce can diced tomatoes
- 2 medium potatoes, diced
- 1 bay leaf, dried
- coarse kosher salt
- freshly ground black pepper
- 2 cups chopped kale
- fresh chopped parsley, optional
- fresh chopped thyme, optional
- crushed red pepper flakes, optional
DIRECTIONS
- Heat oil in a large pot over medium heat.
- Add the celery, carrots, onion, and garlic and cook, occasionally stirring until softened; about 10 minutes.
- Add the flour and cook, stirring, for one minute.
- Add the broth, butter beans, diced tomatoes, diced potatoes, and bay leaf – season with salt and pepper to taste. Stir to combine, and bring to a boil.
- Reduce the heat and simmer, uncovered for 10-20 minutes.
- Stir in chopped kale; simmer for 10 minutes.
- Remove the bay leaf. Garnish with freshly chopped parsley, thyme, and crushed red pepper flakes, if desired.
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