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Export 11 ingredients for grocery delivery
Step 1
Heat the olive oil in a large pot then add the shallots and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute.
Step 2
Add the chopped carrots and celery and cook on medium high heat for 5 minutes until the veggies are tender.
Step 3
Add the cannellini beans, sprig of rosemary, herbs de provence, chilli flakes, vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes.
Step 4
Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix togehter.
Step 5
Add the kale to the soup and stir until wilted.
Step 6
Serve this soup with some freshly chopped herbs and a sprinkle of chili flakes if desired.
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