White Bean and Kale Soup

Name: White Bean and Kale Soup
Total time: 45 s
Yield: 21
Ingredients: Onions raw diced -- 6 oz; Carrots baby raw diced -- 6 oz; Celery diced -- 6 oz; Garlic chopped -- 0.5 oz; Olive oil -- 1 oz; Thyme dried ground -- 2 g; Sage dried ground -- 1 g; Water -- 128 fl.oz; Beans navy canned rinsed -- 24 oz; Minor’s® Gluten Free Chicken Base made with Natural Ingredients -- 2.5 oz; Liquid smoke -- 0.25 oz; Kale curly chopped -- 8 oz; Cider vinegar -- 0.5 fl.oz; Chile flakes dry -- 1 g

Preparation time
45 min
Difficulty Easy
Number of servings
21

Ingredients

Onions, raw, diced -- 6 oz
Carrots, baby, raw, diced -- 6 oz
Celery, diced -- 6 oz
Garlic, chopped -- 0.5 oz
Olive oil -- 1 oz
Thyme, dried, ground -- 2 g
Sage, dried, ground -- 1 g
Water -- 128 fl.oz
Beans, navy, canned, rinsed -- 24 oz
Minor’s® Gluten Free Chicken Base made with Natural Ingredients -- 2.5 oz
Liquid smoke -- 0.25 oz
Kale, curly, chopped -- 8 oz
Cider vinegar -- 0.5 fl.oz
Chile flakes, dry -- 1 g

Preparation

1

Sauté onions, carrots, celery, and garlic in oil until soft, approximately 3-5 minutes. Add thyme and sage and continue to sauté for 1-2 minutes.
2

Add water, beans, Chicken Base, and liquid smoke. Simmer for 15-20 minutes or until all vegetables are cooked.
3

Add chopped kale and continue to simmer for 7-10 minutes or until kale is tender. Season with cider vinegar and chili flakes.