Ingredients
2 tablespoons Olive oil
1 small Onion, chopped
4 cups Chopped kaleleaves
2 Garlic cloves
32 ounces Vegetable broth
15 1/2 ounces Cannellini beans, rinsed & drained
15 ounces Butter beans, drained
10 ounces Cauliflower florets
8 ounces Corn
1/4 teaspoon Salt
Preparation
Heat oil in large pot over medium heat
Add onion & cook until softened. 5 min.
Add kale & garlic until kale wilts, 2 minuets
Stir in broth, beans,cauliflower, corn, spices. Cover & bring to boil.
Remove pot from heat. Transfer 2 cups soup to blender & purée. Stir purée into remaining soup. Simmer
