Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic, jalapeño, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the rinsed and drained cannellini and great northern beans, and the diced tomatoes (with their juice). Bring back to a gentle simmer.
5. Stir in the chopped kale. Cook until the kale has wilted and is tender, about 5-7 minutes.
6. Season with salt and freshly ground black pepper to taste.
7. Ladle into bowls and garnish with fresh cilantro or a dollop of Greek yogurt, if desired. Serve hot with crusty bread.
Short Tips:
* For a creamier soup, blend one cup of the cooked soup (before adding kale) and then stir it back into the pot.
* Don’t be afraid to adjust the spice level to your preference. Remove the jalapeño seeds for a milder flavor, or add another for more heat.
* This soup tastes even better the next day, making it perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
