Cannellini Bean & Kale Soup

• 3 Tablespoons Olive Oil
• 1 cup Onions, Diced
• 2 whole Parsnips, Diced
• 2 cloves Garlic, Minced
• 1 Tablespoon Salt
• 1/2 Tablespoons Pepper
• 2 cans (15 Oz. Size) Cannellini Beans
• 5 cups Kale, Chopped
• 4 cups Vegetable Stock
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 1 Tablespoon Liquid Amino Acid (optional)

1. In a large sauce pan, heat the olive oil on medium heat.
2. Once the olive oil is warmed, saute the onions and the parsnips for 5-7 minutes until onions are translucent and the parsnips are tender.
3. Now, add the garlic and season with salt and pepper.
4. Allow to saute for another 2-3 minutes.
5. Stir to make sure the ingredients dont stick to the pan.
6. Add the beans and the kale.
7. Stir to make sure all ingredients are incorporated.
8. Add the vegetable stock, garlic powder, onion powder, and liquid amino acid (if using).
9. Allow to simmer on low heat for 15-20 minutes and then serve.

olive oil, onions, garlic, salt, pepper, beans, vegetable stock, garlic, onion powder, liquid

Taken from tastykitchen.com/recipes/special-dietary-needs/cannellini-bean-kale-soup/ (may not work)