Creamy Cannellini Bean and Kale Soup

1. Heat a large pot over medium heat until hot.
2. Add oil and onion, and cook until onion has softened, about 5 minutes.
3. Add garlic, celery, carrots and zucchinis and cook for 2 minutes.
4. Add the cannellini beans and stock and bring to a boil, then turn heat down and simmer for 10 minutes.
5. Remove from heat and using a stick blender (or transfer to a food processor), carefully puree until smooth.
6. Stir in kale and pepper, return to the stove and simmer until the kale is tender, about 8–10 minutes.
7. Ladle soup into bowls and top with nutritional yeast (vegan) or Parmesan cheese, if desired.
8. Enjoy!

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