White Bean and Kale Soup

Putting together your meal plan for next week? This one takes the cake for EASY and quick. Not to mention the blended can of beans that makes it so deliciously creamy without the cream!

OPN Conversion: 1/2 protein + 1 starch + 1 vegetable

Serves 6

Ingredients:

• 1 can cannellini beans, rinsed & drained
• 1 can chickpeas, rinsed & drained
• 1 can great northern beans, rinsed & drained
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 large carrots, chopped
• 2 stalks celery, chopped
• 1 tsp salt
• 1 tsp freshly cracked black pepper
• 6 garlic cloves, minced
• 2-3 tsp rosemary
• 2 heaping cups chopped kale
• juice from 1 lemon

Instructions:

1. Combine the rinsed cannellini beans and 1 cup broth in a blender; blend until smooth and set aside.
2. Heat oil in a large pot oven over medium heat. Add onions, celery and carrots, cook until softened, stirring occasionally. Add garlic, salt, and pepper; cook a few more minutes.
3. Add remaining beans and rosemary; stir to combine, and cook for another minute. Stir in blended beans, rest of broth and kale.
4. Bring mixture to a boil then reduce to a simmer and cook, uncovered, 20 to 25 minutes, or until soup slightly thickens. Stir in lemon juice and serve or store in refrigerator.