Creamy Cannellini and Kale Soup

I discovered small sun dried tomato bits in the bulk spice section of a local market and thought they would be great to use in all sorts of culinary applications. The first thing I thought of was soup! I wrote out this recipe on a whim during the summer months, and finally the weather is cooling down to give me the opportunity to actually give it a go. Yum! The flavors go well together and are simple enough that they do not compete. Hope you enjoy it as well!

Creamy Cannellini and Kale Soup

1 Tb Olive Oil

1/4 cup Shallots, chopped

4 cloves Garlic, minced

2 – 15 oz. cans Cannellini Beans

4 cups Vegetable Broth

2 head Kale, chopped

½ cup Sun Dried Tomato pieces

Salt to taste

Sauté the olive oil, shallots and garlic until golden. Place the beans in a food processor along with the sautéed shallots and garlic and blend. Add broth until it's a smooth consistency. Add contents into a large sauce pan on medium heat. Add the remaining broth, kale and sun dried tomatoes. cook for about 20 minutes on medium-low heat. Add salt to taste before serving.

* If you are unable to find smaller sun dried tomato bits, you can use the regular size and just use scissors to cut them a little smaller. Using sun dried tomatoes that are not in the oil works best.