Kale with White Bean Soup

Kale and White Bean Soup 

Ingredients 

5 leaves of kale, de-stemmed 
1 bulb garlic, roasted* 
1 medium onion, diced 
4 potatoes, peeled and diced 
1 tablespoon rosemary, finely chopped 
3 bay leaves 
1 cup cooked cannellini beans (or a 15 oz can) 
½ teaspoon sea salt, more to taste 
¼ teaspoon black pepper, optional 
2 tablespoons extra virgin olive oil 
6 cups boiling water or stock 

Directions 

In a stock pot over medium heat, warm the olive oil. Add the onion and saute, stirring occasionally until translucent, about 5 minutes.
Add boiling water, bay leaves, beans, potatoes, and salt.
Cook an additional 10 minutes until potatoes are cooked through.
Remove bay leaves. Using an induction blender, or by pouring potato mixture into a standing blender, add roasted garlic cloves and blend until smooth.
Return to stock pot and finish with coarsely chopped kale and rosemary, cooking on low until kale is tender, about 4 minutes.
Serve garnished with parmesan or a slice of crusty bread.

*To roast a garlic bulb: slice horizontally across the garlic head, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil tightly and bake at 400 degrees for about 45 minutes, or until the cloves are golden and softened.

Recipe by Sonya Joy Key.