Step 1

Remove stems from kale and roughly chop in 3-inch pieces. Wash and dry kale.

Step 2

Heat Dutch oven or large soup pot over medium-heat with the olive oil. Add onion, salt and pepper and saute until tender, around 4-5 minutes. Add garlic and red pepper flakes and saute an additional minute.

Step 3

Add the kale in small batches, letting it wilt a tad with the heat (about 1 minute). When all of the kale is added, add stock. Cover pot with lid and let simmer on medium-low heat for 10-15 minutes.

Step 4

Add white beans (cannelini beans) and stir until combined and hot. Remove from heat and add butter just before serving.