Kale and Cannelloni Bean Soup

Kale and Cannelloni Bean Soup

2 tablespoons olive oil
2 leeks, washed and sliced
12 cloves garlic, minced
1 fresh bay leaf

1 teaspoon thyme

1 teaspoon oregano 1/4 teaspoon chili flakes
6 cups vegetable stock
1 bunch kale, roughly chopped into ½ inch pieces
4 cups cannelloni beans, cooked

Salt and pepper

1. Heat a large pot over medium-high heat.

2. After a minute add the olive oil.

3. Add the leeks and cook for one minute before adding the garlic, bay leaf, thyme, oregano, and chili flakes.
4. Turn the heat down to medium and cook ingredients for two minutes.

5. Add kale and stir to combine.

6. After the kale mixture has cooked for five minutes, add stock and whole beans.

7. Bring soup to a boil and turn off. Taste the soup and adjust seasoning with salt and pepper.