Creamy Kale Soup

2 tablespoons ghee or  butter or olive oil
1 onion, diced
3  garlic cloves, minced
4 celery stalks, diced 
2 small yellow or red potatoes, peeled and diced
1/3 teaspoon  Herbamare (optional)
4 cups 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 of kale, cut into strips

In a soup pot, melt the butter over medium heat. Add onion and cook for 5 minutes.
Add minced garlic, celery, potatoes, and Herbamare,  cook for another 5 minutes.
 Add broth to the pot and stir. Bring the mixture to a simmer and cook for 15 minutes. 
Add cannellini beans, and simmer 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 cook  for 10 minutes. 
Add black pepper, salt, and red pepper flakes to taste. 
If the soup is too thick, you can add more broth or water and simmer the soup for additional 5 minutes. 

 
For more recipes go to:
www.petramercier.com