White Bean & Kale Soup
1 1/2 cups dried cannellini beans
3 cups water
2 bay leaves
1 tsp Celtic sea salt
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
4-5 leaves kale, chopped
4 cups water or vegetable stock
1/4 tsp dried rosemary
1 tsp dried thyme
Celtic sea salt and black pepper to taste
Soak dried beans overnight and discard soaking water before placing in a pot with 3 cups fresh water. Bring to a boil and skim off any foam that rises. Add bay leaves, cover and reduce heat to simmer for at least 1 hour. Add 1 teaspoon Celticsalt and continue to cook for an additional 30 minutes.
In a separate pot, heat olive oil and sauté onion and garlic for 2-3 minutes. Add kale to wilt and then add water or stock and spices.
In a blender, puree beans with a little stock or water until creamy. Add to soup and bring to a boil. Reduce heat and simmer for 10 minutes. Season to taste with salt and pepper.
Option: to save time, use Eden brand canned beans (rinsed), and skip first paragraph