A one pot, easy rustic meal that goes well with crusty bread and a glass of white wine.
Ingredients
2 cans white beans, cannellini
1 yellow onion, chopped
4 cloves garlic, minced
1 tbl olive oil
1/2 cup white wine, pinot grigio works well
2 cups vegetable or chicken broth
2 cups fresh kale, stems removed and finely chopped
1 tsp Italian seasoning
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Optional: lemon juice, nutritional yeast
Instructions
In a dutch oven or soup pot, heat oil and sauté onions until soft. Add garlic and sauté for 2-3 minutes. Add rinsed beans, broth, wine, and seasonings. Cover and simmer for 20 minutes.
With an immersion blender, puree beans. Add kale and simmer for a few minutes until kale wilts. Optional: add in nutritional yeast and/or lemon juice.
Serve as is or with crusty garlic bread.