KALE, POTATO & WHITE BEAN SOUP {VEGAN, HIGH-PROTEIN, EASY}

Ingredients:

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons minced fresh rosemary leaves
• 4 cups low-sodium vegetable broth or water
• 1 pound white or gold potatoes, peeled, cut into small cubes
• fine sea salt & ground black pepper
• 1 15-ounce can white beans, rinsed and drained
• 3 cups coarsely chopped kale (tough ribs removed)

Directions:

1. Heat the oil in a large saucepan set over medium heat. Add the onions; cook and stir for 6 to 9 minutes until onions begin to turn brown. Add the garlic and rosemary; cook and stir for 1 minute longer.
2. Add the broth, potatoes, ½ teaspoon salt and ⅛ teaspoon black pepper. Bring to a low boil, reduce heat to low and simmer uncovered for 30 to 35 minutes until the potatoes are very tender. Using the back of a kitchen spoon, coarsely mash some of the potatoes.
3. Add the beans and kale to the soup; cook 4 to 7 minutes longer or until kale is wilted and tender. Remove from heat and season to taste with additional salt and pepper, as desired.

Notes
Storage: The cooled soup can be stored in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.

Shortcut Tips: Pressed for time? Use any or all of these options (1) Use 1 and ¼ cups (thawed) frozen chopped onions (you can find these in the frozen vegetable section) in place of the medium onion, (2) use 1-1/2 teaspoons garlic powder in place of the chopped garlic, and (3) use 1 teaspoon dried rosemary leaves (crumbled) in place of the fresh rosemary.

Recipe from:  https://powerhungry.com