White Bean and Kale Soup

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Drizzle Olive Oil

1 Large Onion-Diced

2 Stakes Celery- Diced

2 Carrots-Sliced

2 Garlic Clove – Diced

1 Pinch Red Pepper Flakes

Salt and Pepper To Taste

1 Teaspoon Parsley

1 Teaspoon Basil

12 Cups Organic Chicken Broth

3 -14.5 Ounce White Beans-Drained

3 Cups Kale – Stem Removed and Chopped

In a large soup pot with a drizzle of olive oil, cook onions, carrots, celery and garlic on medium low heat for about 7 minutes or until vegetables are cooked and tender.  Add in remaining ingredients and let simmer for about 20 minutes.  Serve and enjoy!

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