Vegan White Bean and Kale Soup

 Ingredients

1 Tablespoon olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

3 garlic cloves, minced

1 tsp. salt

1/2 tsp. dried thyme, crushed

1/2 tsp. pepper

1/4 tsp. crushed red pepper flakes

3 cans (15 oz. each) great northern white beans (or other white beans), rinsed and drained

1 carton (32 oz.) reduced-sodium vegetable broth

1 cup extra creamy oatmilk

4 cups chopped fresh kale

1/4 cup fresh Italian parsley sprigs, chopped

(*Non-vegan option you can add 1 1/2 cups of chicken)

Directions

1.  In a Dutch oven or large pot, heat oil over medium heat.  Add onion, carrot and celery; cook until tender, 4-5 minutes.  Add garlic, salt, thyme, pepper and red pepper flakes; cook 1 minute longer.  Stir in beans and broth (add chicken for non-vegan option), bring to a boil.  Reduce heat, core and cook until tender, 15-20 minutes.

2.  Optional:  use an immersion blender to slightly puree and thicken the soup.  15-30 seconds.  Stir in cup of extra creamy oatmilk, kale and parsley to cook until kale has wilted.

*Based on a recipe I found on TasteofHome