Ingredients

1 bunch of kale, stems removed and chopped
1 medium onion, chopped
2 -3 medium carrots, cut into bite-size pieces
1 15 oz. can cannellini beans, rinsed and drained
1 32 oz. container organic vegetable broth
2 Tbsp olive oil
2 tsp smoked paprika
1 tsp. sea salt

Directions

1. Add onion and olive oil to a 6 qt soup pot – Sauté until soft
2. Add carrots and 1 cup of vegetable broth, smoked paprika, and salt. Sauté mixture on low medium until broth reduces and carrots are soft
3. Add kale on top of onion/carrot mixture
4. Add white beans and the remainder of vegetable broth and stir
5. Cover and simmer for at least 15 minutes or until kale has softened
6. The flavors deepen the longer the soup simmers, up to 1 hour on low heat