Kale, White Bean and Rosemary Soup
2 Small-Medium Yellow Onions- Diced
5 Cans No-Salt White Beans (Cannellini Beans)
2 Boxes Low-Sodium Veggie Broth
1-2 T Dried Rosemary
1 Large bunch Kale (I use ¾ bag of Trader Joe’s pre-cut Kale)
Salt and Pepper to Taste
Sauté diced onions in a few tablespoons of water for about 5 minutes.
Add 3 cans of beans, 1½ boxes of veggie broth (about 6 cups) and Rosemary. Bring to a boil and then simmer for about 10 minutes.
Meanwhile, put the remaining 2 cans of beans and ½ box (2 cups) of broth in a blender and blend until smooth.
Add to the soup pot, along with the kale, and heat until warm.
Add salt and pepper to taste.