Kale and White Bean Soup Recipe

Ingredients:

• 3 tablespoons extra virgin olive oil, plus garnish
• 2 carrots, sliced 1/4-inch thick
• 2 ribs celery, diced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 quarts vegetable stock
• 1 (14 ounce) can diced tomatoes
• 1/4 cup nutritional yeast
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 (15 ounce) cans white beans, drained and rinsed
• 1 bunch lacinato kale, stems removed, greens sliced into 1/2-inch ribbons
• Kosher salt, to taste
• Pepper, to taste
• Red wine vinegar, to taste

Directions:

1. Heat olive oil in large pot over medium heat. Add carrots, celery, onion, and garlic. Cook until soft and translucent, about 3 to 4 minutes.
2. Add vegetable stock, tomatoes, nutritional yeast, and herbs. Stir to combine. Bring to simmer.
3. Add beans and kale. Cook just until kale is soft, about 5 minutes. Season with salt, pepper, and vinegar, to taste.
4. Garnish with a drizzle of olive oil and some freshly cracked black pepper.