Creamy Kale Soup
2 tablespoons butter or olive oil
1 onions, diced
6 garlic cloves, minced
4 celery stalks, diced
4 potatoes, peeled and diced
1/2 teaspoon Herbamare
4 cups water or chicken broth
1 16- oz can cannellini beans, drained and rinsed
Black pepper, Celtic sea salt and red pepper flakes to taste
1/2 bunch kale, cut into strips
In a soup pot, melt butter over medium heat. Add onion and cook for 3 minutes.
Add minced garlic, celery, potatoes and Herbamare; let cook for another 3 minutes.
Add water or broth in the pot and stir. Bring mixture to a simmer and cook for 10 minutes.
Add cannellini beans, and cook for another 5 minutes.
With caution, transfer the hot soup mixture into a blender and puree until smooth.
Return soup to the pot and bring to a simmer, Add kale and simmer for 5 minutes.
Add black pepper, salt and papper flakes to taste.
Drizzle with Extra-virgin olive right before serving.