3 Tbsp olive or avocado oil
12 cups low-sodium vegetable or chicken broth
1 15-oz can white beans
1 cup white onion, diced
4 cloves garlic, minced
4 large carrots, peeled
4 small potatoes, peeled optional
4 celery stalks, chopped
2 cups tightly packed kale, chopped and stems removed
1/3 cup parsley, chopped
2 dried bay leaves
1/2 - 1 teaspoon ground ginger
pinch of red pepper flakes
pinch of paprika
Peel and chop the carrots, potatoes, celery, and kale. Drain and rinse the beans.
Place a large pot over medium-high heat. Once warm add the oil.
Add the onion and sauté for about 2 minutes, then add the garlic. Sauté for about 1 more minute until the onion and garlic are tender.
Add the celery, carrots, potato and sauté over medium-high heat for about 7-9 minutes.
Add the broth, white beans, kale, parsley, bay leaves, red pepper flakes, paprika, salt and pepper, to taste.
Cover the pot and place on low-heat for 45-60 minutes until the vegetables are tender.
The longer the soup simmers, the more flavorful it will be. Serve hot.