1zucchini, quartered and sliced into 1/2-inch pieces
3to 4 cups of water
3cupscooked cannellini beans(or 2 15oz cans), rinsed and drained
fine sea salt
3cupslacinato kale, ribs removed and leaves coarsely chopped
freshly ground black pepper
In a large Dutch oven, melt the coconut oil over medium heat and saute the onion, carrots, and celery until tender.
Add the garlic, thyme, rosemary, and red pepper flakes and saute for another minute, just until fragrant.
Add the tomatoes and zucchini and saute for 5 minutes to soften them.
Add 3 cups of the water along with the beans and 1tsp salt.
Bring the soup to a boil.
Lower the heat and stir in the kale, then cover and simmer for 15 minutes.
Season with black pepper and use an immersion blender to puree the soup. You want to add creaminess while still leaving some texture.
If the soup is too thick, add some of the remaining 1 cup water.
After you have reached your desired texture, season with salt.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
I don't have an immersion blender, so I added all of the soup to my Blendtec blender and used the "soup" setting to reach my desired texture.To make this in the slow cooker or pressure cooker: For best results and to bring out a rich flavor, saute the carrots, onions, celery with the garlic, thyme, and rosemary before placing everything into the pot. Once the aromatics are tender, add them, and all remaining ingredients, to your cooking pot.Pressure Cooker: Securely seal the lid according to the manufacturer's instructions. Cook for 8 minutes on high pressure. Allow the pressure to release naturally, then carefully remove the lid. Use the immersion blender to achieve desired texture. Adjust any seasonings to taste and serve warm.Slow Cooker: Cook on low for 4-6 hours. Use the immersion blender to achieve desired texture. Adjust any seasonings to taste and serve warm.