White Bean And Tuscan Kale Soup

• 1-1/2 Tablespoon Olive Oil, Divided
• 4 cloves Garlic, Chopped, Divided
• 1 whole Red Bell Pepper, Diced
• 1/2 bunches Celery, Diced
• 1 cup Dry White Wine
• 2 cans (15 Oz. Size) Canellini Beans
• 4 cups Chicken Stock
• 3 sprigs Fresh Thyme
• 2 whole Bay Leaves
• 1 bunch Tuscan Kale, Ribs And Stems Removed And Roughly Chopped Into 1/2 Inch Pieces
• 2 Tablespoons Sherry Wine Vinegar
• 1/2 cups Heavy Cream (Fat Free Half-and-Half May Be Used)
• 2 teaspoons Salt
• 1 teaspoon Pepper Or To Taste

1. Heat 1 Tablespoon of oil in stockpot and add 2 cloves garlic, pepper, and celery.
2. Cook veggies for about 8 minutes, do not brown them.
3. Add wine and simmer about 7 minutes till liquid is slightly reduced.
4. Add beans, broth, and herbs and bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Heat a skillet with 1/2 Tablespoon of olive oil.
7. Add kale and 1-2 garlic cloves.
8. Saute for about 7 minutes so kale is still a bit crisp and brighter green. Set aside.
9. Remove thyme sprigs and bay leaves and add kale to the liquid mixture.
10. Add sherry wine vinegar, cream, salt and pepper and simmer for 5 more minutes.
11. Serve with crusty bread.
12. P.S. This soup would be good with any added veggies you desire, like carrots or tomatoes. I just used what I had on-hand.

olive oil, garlic, red bell pepper, celery, white wine, canellini beans, chicken, thyme, bay leaves, sherry wine vinegar, heavy cream, salt, pepper

Taken from tastykitchen.com/recipes/soups/white-bean-and-tuscan-kale-soup/ (may not work)