Creole White Bean Soup

• 2 Tablespoons Olive Oil
• 1 Tablespoon Minced Garlic
• 1 cup Carrots, Chopped
• 1 cup Celery, Chopped
• 1 whole Yellow Onion, Chopped
• 4 cans (15 Oz. Size) Cannellini Beans, Drained
• 3 cans (15 Oz. Size) Navy Beans, Drained
• 2 cups Vegetable Broth
• 1 teaspoon Garlic Powder
• 2 Tablespoons Creole Seasoning
• 2 Tablespoons Oregano
• 1 teaspoon Chives (optional)
• 2 cups Kale, Chopped
• 1 dash Hot Sauce, Optional

1. 1. In a large saucepan, heat olive oil over medium heat. Add garlic and cook for 1 minute stirring constantly.
2. 2. Add carrots, celery and onion and cook for about 20 minutes, stirring occasionally.
3. 3. While veggies are cooking, go ahead and add beans, broth and spices into a Dutch oven or large stock pot.
4. 4. After veggies have sauteed, add them into the soup mixture.
5. 5. Bring soup to a boil over medium-high heat. Reduce heat, and simmer, uncovered for about an hour, stirring occasionally.
6. 6. Add kale and hot sauce and cook for about 10 more minutes, until the kale is wilted.

olive oil, garlic, carrots, celery, yellow onion, beans, beans, vegetable broth, garlic, creole seasoning, oregano, chives, hot sauce

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