This rich and creamy white bean soup can be made in short order on busy weeknights! Serve with your favorite crusty bread, flatbread, or rice for a nourishing meal on a chilly evening.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
5 cloves
garlic
crushed
4 cups
vegetable stock
(or chicken stock)
1 cups
heavy cream
2 cups
cooked
cannellini beans
⅓ cups
olive oil-packed sun-dried tomatoes
chopped
1 tablespoons
chopped
fresh rosemary
½ bunches
curly kale
chopped
1 teaspoons
Herbamare
