Creamy Cannelini Bean & Kale Soup

We had this soup for dinner tonight and it was very tasty and filling, the perfect dinner for a snowy cold day like today!  The kale is a great texture with the soft beans, and the spices are just right.

I soaked the beans overnight and then cooked them on low in the slow cooker today.  When I got home, it only took about 15 minutes to finish putting the soup together, and dinner was served. 

Creamy Cannelini Beans and Kale Soup

• 1 1/2 cups cannelini beans, soaked overnight
• 3 cups water
• 2 bay leaves
• 1 tsp. sea salt
• 2 tbsp. olive oil
• 1 onion, peeled and diced
• 3 garlic cloves, peeled and minced
• 4-5 kale leaves, chopped
• 4 cups water, vegetable or chicken stock
• 1/4 tsp. dried rosemary
• 1 tsp. dried thyme
• Sea salt and black pepper (to taste)

Discard soaking water from beans and cook with 3 cups fresh water.  Bring to a boil and skim off any foam that rises. Add bay leaves, cover and lower heat to simmer for 1 hour and 15 minutes.  Add 1 tsp. sea salt and continue cooking 30 minutes.  In a separate pot, saute onion and garlic in a tablespoon of water for 2-3 minutes.  Add kale and cook until wilted.  Add 4 cups chicken stock, olive oil, rosemary, and thyme.  Add the cooked beans (puree 1/2 the cooked beans in a food processor before adding to the soup pot to achieve a creamy soup consistency). Bring all ingredients to a boil, then lower heat to medium and cook 10-12 minutes.  Season with sea salt and black pepper to taste.  Delicious with Garlic Toast.

 This recipe is from www.andreabeaman.com, with minor adaptations.