June 11, 2013 • 05:24:49 p.m.

Recipe of the Week: Kale And White Bean Soup

Submitted by Barbara LaFever of McHenry.

Kale and White Bean Soup

Servings: 4

1 tablespoon olive oil

3 cloves garlic, sliced

3/4 cup onions, diced

1 stalk celery, diced

2 large carrots, sliced

2 medium potatoes, cubed

6 cups water

Salt, to taste

1 bunch kale (about 8 cups)

1 can white beans, drained and rinsed

Saute the garlic, onions and celery in olive oil in a large pot until translucent. Add the carrots and potatoes. Cover with water and add salt to taste. Bring to a boil, reduce the heat and simmer for 20 minutes.

Add kale and simmer for another five minutes. Add the white beans. Heat through and serve.

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