1 Servings 25 min Cook
2 Tbsp Olive Oil
1 Small Onions
30 Oz Canned Cannellini Beans
4 Cup Organic Vegetable Stock
2 Cup Water
2 Cup, chopped Kale
1 Dash Salt
1 Dash Pepper
Heat the oil in a 3 quart saucepan over medium-high heat until shimmering.
Add chopped onion and cook until softened, about 5 minutes.
Meanwhile, mash one can of beans in a small bowl.
Add mashed beans, broth, and water to saucepan.
Bring to a boil.
Stir in remaining beans (left whole), kale, 1 tsp.
salt, and ΒΌ tsp.
pepper.
Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender.
Season to taste with additional salt and pepper and serve.
