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Kale And White Bean Soup

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Grab A Plate
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soups low carb vegetarian thanksgiving lunch
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Ingredients for 4 servings

2 tablespoons olive oil

2 cloves garlic, minced

1/4 cup onion, diced

2, 14.5 ounce cans white beans (cannellini beans), drained and rinsed

2 large handfuls of kale, ripped into small pieces, stems removed

3 cups vegetable stock

3 cups water

1 teaspoon dried rosemary

1/4 teaspoon crushed red pepper

salt and pepper to taste

Optional: parmesan cheese to grate on top

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