Servings: 8

2 tbsp olive oil 2 tbsp olive oil
1 small onion, chopped 1 small onion, chopped
4 cups chopped kale leaves 4 cups chopped kale leaves
2 garlic cloves, minced 2 garlic cloves, minced
1 (32-oz) carton vegetable broth 1 (32-oz) carton vegetable broth
1 (15½-oz) can cannellini beans 1 (15½-oz) can cannellini beans
1 (15-oz) can butter beans or lima beans 1 (15-oz) can butter beans or lima beans
1 (10-oz) bag frozen cauliflower florets 1 (10-oz) bag frozen cauliflower florets
1 (8¾-oz) can corn kernels 1 (8¾-oz) can corn kernels
¼ tsp salt ¼ tsp salt
¼ tsp black pepper ¼ tsp black pepper

1. Heat oil in large pot over med heat
2. Add onion and cook about 5 min
3. Add kale and garlic, stir til kale wilts, about 2 min
4. Stir in broth, beans, cauliflower, corn, salt, and pepper. Cover and bring to a boil.
5. Remove pot from heat. Purée about 2 cups of it, add back, pot over medium heat and simmer.
6. Reduce heat and simmer, covered, until blended about 20 min.