Tuscan White Bean Kale Soup

Source: thefullhelping.com

Ingredients

• 1 tablespoon olive oil
• 1 large white or yellow onion, chopped
• 3 stalks celery, chopped
• 4 large or 6 small cloves garlic, minced
• 3 cups cooked cannellini beans (2 cans, drained and rinsed)
• 4 cups low sodium vegetable broth
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1 16-ounce container silken tofu
• 1 small bunch Tuscan (lacinato) kale, thick stems removed and chopped
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons nutritional yeast
• Freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium high heat. When the oil is shimmering, add the onion and celery. Cook, stirring occasionally, for 5-8 minutes, or until the onion is soft and clear. Add the garlic and cook another 1-2 minutes, stirring constantly, until the garlic is fragrant.
2. Add the beans, broth, rosemary, thyme, and salt to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Then, add your silken tofu and 2 cups of the hot soup base to a blender and blend for 1-2 minutes, or until completely smooth. Return this creamy mixture to the pot. Stir in the kale, lemon, and nutritional yeast. Cover and simmer for another 8 minutes. Taste the soup and adjust salt and pepper as needed. Serve!