CANNELLINI BEAN SOUP WITH KALE

CANNELLINI BEAN SOUP WITH KALE

THIS SOUP REALLY SATISFIES BOTH YOUR TASTE BUDS AND HUNGER. TRY THIS RECIPE AND TWEAK AS YOU LIKE TO MAKE IT YOUR OWN.

SERVING: 2

INGREDIENTS:
2 TABLESPOONS OF AVOCADO OIL
3-4 SHALLOT BULBS, THINLY SLICED
6 TO 8 CLOVES ROASTED GARLIC*, MASHED OR SLICED
3 RIPE TOMATOES, ROUGH CHOP
1 (15-OUNCE) CAN CANNELLINI BEANS, DRAINED AND RINSED
4 CUPS BROTHEE BOLD BEEF (OR VEGAN MUSHROOM BROTH)
1 LARGE BUNCH KALE, LARGE RIBS REMOVED, CHOPPED
1 TABLESPOON PAPRIKA
SALT AND FRESHLY GROUND BLACK PEPPER

DIRECTIONS:
  1. HEAT AVOCADO OIL IN A LARGE POT. 
  2. ADD SLICED SHALLOTS AND SAUTEE UNTIL TENDER. 
  3. ADD CHOPPED KALE UNTIL TENDER.
  4. NEXT IS THE CHOPPED TOMATOES WHICH SHOULD BE STIRRED AND BROKEN APART TO HELP BREAK THEM DOWN AND RELEASE JUICES. 
  5. ADD BEANS, STOCK, PAPRIKA AND BRING TO A SIMMER. 
  6. SEASON WITH SALT AND PEPPER BEFORE SERVING.
*ROASTING GARLIC:
  1. TAKE GARLIC HEAD AND SLICE OFF TOP, JUST ENOUGH TO SEE SOME OF THE CLOVES INSIDE.
  2. DRIZZLE WITH AVOCADO OIL, SPRINKLE WITH SALT, AND WRAP IN FOIL. ROAST UNTIL CLOVES ARE FRAGRANT, LIGHTLY BROWNED, AND TENDER - UP TO 50
  3. MINUTES. 
  4. USE A KNIFE TO GENTLY TEASE 3 CLOVES FROM THE BULB. PUT THE REMAINING GARLIC IN THE FRIDGE FOR OTHER MEALS.