Winter White Bean Soup

• 1 cup dry black eyed peas, garbanzo beans, and great northern beans (or 3 cups of your preferred beans)
• 2 tablespoons olive oil
• 1 large onion, diced
• 6 garlic cloves, minced (about 3 tablespoons)
• 1 cup diced carrots (about 3 carrots)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 2 ( 15 oz) cans unsalted diced tomatoes
• 16oz kale, chopped
• 4 cups no salt added vegetable broth

1. In a large pot, add the beans and cover with water until almost to the top.
2. Let sit overnight (8-12 hours).
3. Drain and rinse the beans, discarding of the used water.
4. Fill the pot again with the beans and water.
5. Bring to a boil.
6. Put the heat down to low and let the beans simmer with the lid slightly off the pot for about 2 - 2 1/2 hours.
7. Save about 1-2 cups of the water used in cooking the beans and set aside.
8. Divide the beans in half, placing one half in a bowl and one half in the food processor.
9. Puree the half of the beans in the food processor with a little water from cooking the beans.
10. Meanwhile, in the large pot used to cook the beans, add the olive oil and heat on medium-high heat.
11. Sautee the onions in the olive oil until transparent.
12. Add the carrots, garlic, pepper and red pepper flakes. Cook until tender.
13. Add the tomatoes and kale and simmer for about 10 minutes.
14. Add the pureed beans to the pot and stir.
15. Add the whole beans and enough vegetable broth to make the soup the consistency desired. (I used all 4 cups).
16. Simmer the soup until ready to eat.

eyed peas, olive oil, onion, garlic, carrots, freshly ground black pepper, red pepper, oregano, tomatoes, kale, salt

Taken from www.epicurious.com/recipes/member/views/winter-white-bean-soup-50144315 (may not work)