4 large carrots
2 TBSP oil (olive, coconut, or vegetable)
28 oz can pureed tomatoes
1 can cannelloni beans
4 cups broth or water
1 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
1 bunch lacinato kale
Peel and dice the onion. Slice the carrot and set aside. No need to be too precise as they are going to be blended later!
Heat the oil in a large pot on medium heat. Add the onions and carrots and cook for 5 minutes. While the veggies are cooking, rinse the beans in a colander and set aside. Add the beans, tomatoes, broth, and the tablespoon of SLIGHTLY SPICY CAJUN MIX and stir everything well. Bring the soup to a boil. Cover, and reduce heat to its lowest setting. Simmer for 30 minutes.
Have a separate pot ready to go. Wash the kale and cut into bite sized pieces. Add these to the second pot whole you wait for the soup to finish cooking. After the soup is done, ladle it into a blender and blend on high. You will need to do this in batches as it won't all fit into the blender. Add the finished soup to the kale and cook for 5 minutes longer before serving.