White bean vegetarian soup

• 4 Tsp. olive oil
• 1 sweet yellow onion diced
• 3 stalks celery diced
• 1 15 oz. cans Cannellini beans drained
• 32 oz. vegetable broth
• 1 Cup Water
• ½ 15 oz. jar of roasted red pepper drained and diced
• 5 cloves of garlic
• 1 bunch of Kale, washes, remove stems, chop in pieces
• 1 Tsp. Garlic powder
• 1 Tsp. smoked paprika
• Kosher salt TT

In a large over medium heat add 2 Tsp. olive oil. Add in celery and onions cook until onion is translucent. Add 4 cloves garlic and cook for 2 minutes. Add cannellini beans, vegetable broth, and water. Bring to a boil and then reduce to simmer. In a skillet over medium heat add 2 Tsp. olive oil, garlic and Kale. Sauté Kale until just softens. Add Kale to the simmering pot and season with garlic powder and smoked paprika. Taste it and add desired Salt.
Makes 4 Hearty Servings.