White Bean And Rainbow Chard Soup Topped With Cheesy Kale Chips

• 1 Tablespoon Olive Oil, Or As Needed
• 1/2 whole Onion, Diced
• 2 cloves Garlic, Minced
• 6 stalks Celery, Diced
• 32 ounces, fluid Low Sodium Vegetable Broth
• 1 cup Uncooked White Beans, Pre-soaked
• 5 whole Large Rainbow Chard Leaves, Chopped
• 2 whole Bay Leaves
• Salt And Pepper
• 6 whole Large Kale Leaves, Chopped
• 2 Tablespoons Nacho Cheese Seasoning

1. Heat olive oil in a small frying pan over medium heat. Add onion, garlic, and celery and cook until onions are translucent, about 3 minutes.
2. Move mixture into a large pot. Add broth, beans, chard, bay leaves, and salt and pepper. Bring to a boil, then reduce and cover until beans are soft, about 1 hour.
3. Preheat oven to 350u0b0F.
4. Place chopped kale and nacho cheese seasoning in a small bowl. With your hands, mix until evenly combined. Spread kale mixture out on large cookie sheet and place in the oven. Cook until crispy but not burnt, about 10 minutes.
5. Top soup with some cheesy kale and enjoy!

olive oil, onion, garlic, stalks celery, fluid, white beans, chard, bay leaves, salt, nacho cheese seasoning

Taken from tastykitchen.com/recipes/soups/white-bean-and-rainbow-chard-soup-topped-with-cheesy-kale-chips/ (may not work)