White Bean and Kale Soup (Vegan)

1 pound dried Great Northern or other white bean (or 3 cans)
2 Tbsp. coconut oil
1 onion, chopped
4 stalks celery, sliced
2 leeks, cut in half moons (white parts only)
4 garlic cloves, minced
1 bay leaf
1 tsp. garlic salt
1/2 tsp. curry
1/8 tsp. nutmeg
1/8 tsp. cinnamon
2 tsp. cumin
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh marjoram, chopped
6 C. vegetable broth
3 C. water
1 pound kale, stems discarded and leaves chopped
salt and pepper, to taste

1. In a large bowl, cover beans with cold water and soak overnight.

2. Drain and rinse well.

3. In a large pot, heat oil over medium heat. Add onion, celery, and leeks, and sauté for 5 minutes.

4. Add garlic, bay leaf, garlic salt, curry, nutmeg, cinnamon, and cumin, and cook for one more minute.

5. Add cooked beans, rosemary, thyme, marjoram, vegetable broth, and water. Cover, bring to a boil, reduce heat, and simmer for 40-50 minutes, stirring occasionally.

6. Stir in kale and simmer for 15 minutes. Season with salt and pepper, as desired. Serve hot.

This was first served to me by my friend Katie, but I think she gives credit to my other friend Leigh Ellen, who credits her mom. Whosoever it is, it’s yummy!