February Recipe: Cannellini & Kale Soup
![](https://static.wixstatic.com/media/0306e0_868c576ea8094dc0b8a9b28f4312ced7~mv2_d_3264_1965_s_2.jpg/v1/fill/w_147,h_88,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/0306e0_868c576ea8094dc0b8a9b28f4312ced7~mv2_d_3264_1965_s_2.jpg)
This is a nice and light dish that is enjoyable during the cold weather season. It's made vegan, but you can easily use chicken broth or add meat if you prefer. Ingredients:
1 bunch chopped kale
1 bunch chopped rainbow chard
4-5 diced carrots
1 cans cannellini beans (or 1 cup cooked)
4 cups prepared vegetable broth
2-3 tablespoons olive oil
1 large diced onion
3 cloves finely chopped garlic
1 teaspoon rosemary
1 teaspoon thyme
½ teaspoon sage
1-2 teaspoon chili pepper flakes (more or less depending on how spicy you want the soup to be)
Salt and pepper (any desired amount)
Instructions:
Heat olive oil over medium heat, then add onion and garlic. Sauté for 6-7 minutes or until onion is translucent.
Add herbs, pepper, and salt. Stir together for 1-2 minutes. Then add carrots.
Add vegetable broth and beans, then let soup simmer for 30 minutes.
Add chard and kale at the end, and any salt and pepper if needed.