Aunt Judi's White Bean and Kale Soup

My aunt Judi, a fabulous cook herself, gave me this idea for soup one day and I have been in love with it ever since. White beans and kale compliment each other really well. Last night I made this soup again and hopefully I recreated it accurately. The pureed beans give it a nice, creamy texture. Super satisfying, yet quite good for you!

Ingredients: 

• 3 cans white beans 
• 2 cans Rotel (I recommend the hot version; I like this soup with a kick. However, I was feeding Brian, so I got mild.)
• vegetable broth
• 1 onion, chopped
• 1 green pepper, chopped
• 2 celery stalks, chopped
• 1 bunch kale, washed and torn into smallish pieces
• 4-5 garlic cloves, chopped
• 1 tbsp or 2 chopped fresh cilantro 
• 1 1/2 tbsp cumin
• season salt, pepper 

Heat some olive oil in a large pot and when hot add the onion, celery, green pepper, and garlic. Season with a dash of salt and pepper. Cook the vegetables until they soften a bit and add the cumin and stir. Now add the kale and stir in with the vegetables and let it cook down for a couple minutes. 



Puree one can of beans in a food processor or blender (two if want a creamier consistency). Add the pureed beans, the whole beans, Rotel, and cilantro to the pot. Mix together and add some vegetable broth. I don't measure it, I just add it until it reaches the consistency I like. Season with some season salt and more pepper. Bring to a boil and then turn the heat down and let simmer for a few minutes. Taste to see if it needs more seasoning.  


Goes great with some garlic bread! Even if your not crazy about kale, which Brian isn't either, you'll probably like it this way just fine.
So Judi, did I leave anything out? Any suggestions? Thanks for the great recipe.