White Bean Soup
Start with this recipe from Bon Appétit. I didn’t use sage.
Coat the bottom of a saucepan with oil. Heat. Add one whole onion, chopped. Salt. Add two thick carrots cut into rounds. Once glistening and tender, remove contents and transfer to dish.
Tear apart or cut one bunch of kale. I used lacinato. Add oil then kale to already hot saucepan. Again, once tender and glistening, remove.
Add one can of diced or crushed tomatoes to saucepan. Add reserved bean fluid and 16 oz of broth. I used chicken. Bring to a boil.
Once the liquid is boiling add onion, carrot, and kale to pot. Cover with lid.
Add one zucchini, sliced into rounds and quartered.
Cook near simmering for 20 minutes.
Serve and enjoy.
