Kale Potato Cannellini Chickpea Soup

INGREDIENTS:

1 bunch Kale, leaves and young stems

2 Potatoes, cut into chunks

1 canned Cannellini Bean, drained

1 canned Chickpea, drained

2 cups Chicken Broth

2 cups Water

1 head Garlic, peeled and smashed

1/2 White Onion, peeled and cut into chunks

Plain Greek Yogurt (for serving, optional)

2 tablespoons Vegetable Oil

Salt to taste

DIRECTION:

1. Heat up vegetable oil in a soup pot over medium heat.  Add onion and garlic; fry until they are fragrant.

2. Add potatoes; continue to fry for another 5 minutes.  Add chicken broth and water.  Bring the liquid to a boil and then add the kale a handful at a time.  Cook until the kale is softened.  Add chickpea and cannelloni bean.

3. With a wand blender, puree the soup until smooth.  Season with salt to taste.  To serve, spoon out the soup in a serving bowl and add a dollop of yogurt.