.Guest post by Megan
.1-2 teaspoons extra-virgin olive oil
3 stalks celery, chopped (I omitted this ingredient from our soup because one of my family members has a mild allergy to celery)
1/2 cup carrots, chopped (about 1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups vegetable broth
5-6 red potatoes, chopped (leave the skins on)
Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale
1/4 cup heavy cream, optional
Salt and pepper, to taste
Heat olive oil over medium heat and cook carrots and onion until softened.
Add the garlic and sautee for about a minute, then remove from heat and set aside. (I used 3 carrots, because we like them a lot and I used 4 cloves of garlic to add more flavor)
Meanwhile, in a large pot, bring vegetable broth and water to a boil.
Add the cooked vegetables, beans and potatoes to the boiling broth, reduce heat to low-medium and cook for 20-30 minutes until potatoes are done.
Finally, serve your soup with your favorite bread and enjoy. I paired mine with rosemary foccacia bread.
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