Tuscan Bean and Kale Soup

Another soup! Yes, I'm on a soup kick here. It's that time of year I suppose; cold, wet, dank. So what could be better than a nice, easy soup you can whip together in a flash? Enjoy with crusty bread if you are so inclined~

Tuscan White Bean and Kale Soup with Sage

2 cans of white beans (navy or canellini)
6 cups water with a vegetable bullion or vegetable broth
2 bay leaves
4 sage leaves chopped (or rosemary)
2 large garlic cloves or 2 scoops of that already chopped kind
2 Tbsp grapeseed oil (or your choice of oil)
1 onion diced and sauteed in the above mentioned oil
1 T. nutritional yeast (this gives it a little body without using dairy)
1 teas salt and pepper
a bunch of kale, chopped in bite size pieces

Saute the onion in the oil, then add the drained beans. Add water and the spices except nutritional yeast and salt and pepper. Simmer 2 hours if you can so the flavors can mingle~ (I couldn't wait so it's not a big deal if you don't simmer more than a half hour!) Scoop out about a cup of the beans and broth. Blast it in the blender and put back in the pot. This will thicken it up a little. Then add your kale. Simmer again until the kale is wilted a little. Salt and pepper to taste. Tastes even better the next day of course:)