Kale, Corn, and Bean Soup

Prep Time: 10 m

1 Tablespoon unsalted butter

1 Tablespoon olive oil

1 carrot, chopped

2 stalks celery, chopped

1 leek, cleaned and thinly sliced (white and light green part only)

4 cloves garlic, minced or pressed

1 quart chicken stock

1 pouch (15.5 ounces) Green Valley Organic Great Northern Beans, drained and rinsed

1 can (15 ounces) Green Valley Organic Whole Kernel Corn, drained

4 cups chopped kale

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

In a large soup pot, melt butter over medium heat. Add oil, carrots and celery. Cook 5 minutes, stirring occasionally.
Add leeks and cook 5 more minutes, until leeks are softened and starting to brown. Add garlic and cook 1 minute, until fragrant.
Pour in stock and stir. Add beans, corn, kale, salt and pepper. Bring to a boil, then reduce heat to low and simmer 10 minutes.