Delightful Kale, Broccoli, Spinach Green Soup

kale- 1 large bunch, bottom of stalks cut off
fresh spinach- 8 oz (1/2 bag of fresh)
broccoli- approx 4 cups, but you don't have to chop
Cannellini beans- 1 can
2 Tablespoons minced garlic
1 medium yellow onion
1 Tsp olive oil
2 Tbsp I can't believe it's not butter
Lawry's seasoned salt
Adobo (seasoning)
Fresh ground black pepper
Chicken broth- 4 cups **** to make vegan use vegetable broth

1- safety first, I always wear safety glasses when blending in pot
2- delicious ways to punch up the soup when serving
add some shredded rotisserie chicken
add some crispy cooked, chopped pancetta or bacon
crumble goat cheese on top and toasted almonds
3- the beans add a creaminess, and protein. But you can substitute rice or potato (pre cooked then add to broth and veggies prior to puree)
4- Really kick up the flavor and put a teaspoon of hot sauce into your bowl.

chop and saute onion in olive oil and butter over medium heat
add garlic and a splash of broth when onions start to caramelize
add in cannellini beans after 2 minutes, let saute on medium for a few minutes
add all broth to pot
add brocolli and cover for 4 minutes
add kale and cover for 2 minutes
add spinach, salt, pepper and adobo
cover for 5 minutes
turn heat to lowest setting and uncover
if using immersion blender tip pot so ingredients are on one side- it's easier to blend when it's deeper.
Blend all
the soup is ready to eat, but you can let stay on warm for 1 hour to keep ingredients melding


Serving Size: 12 1 cup servings