Serves 4

Cooking time: 30 minutes 

What you need:

• Olive oil
• 1 medium carrot, diced
• Salt
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• 1 15oz can cannellini beans, drained and rinsed
• 4 cups low sodium vegetable broth
• 3 cups packed chopped lacinato kale (roughly 1 small bunch)

How to make it:

1. Heat a glug of olive oil in a medium-large soup pot over medium heat. Add the carrots, a pinch of salt and sauté until the carrots are almost tender. Add ½ pouch of the Chimichurri and sauté for about 3 more minutes
2. Add the beans to the pot and stir to coat them with sauce. Add the broth and bring to a boil
3. Remove the pot from the heat and, using a hand blender, puree to your desired consistency (we like some whole beans in there!)
4. Add the kale to the pot and bring the soup back to a boil. Once the kale is slightly wilted and bright green, salt to taste and enjoy