Kale and Bean Soup

Serves 2 as a main course, 4 as a side

1 1/2 tablespoon olive oil or coconut oil
1 large shallot, chopped
1 medium onion, chopped
4 celery stalks, chopped
3 garlic cloves, minced
2 tablespoons fresh sage, chopped
1 pound kale, woody stems removed, leaves torn
3 cups organic low-sodium vegetable or chicken broth (I use vegetable broth to keep the recipe vegan)
1 can organic diced tomatoes with juice
1 can organic no salt added cannellini beans, rinsed and drained (often I soak and cook my own beans)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a Dutch oven over medium heat.  Add the shallot, onion, celery, garlic, and sage and cook, stirring occasionally, until vegetables are soft, about 6-7 minutes.  Increase the heat to medium-high and stir in the kale.  Cook stirring often until the kale is wilted, about 3 minutes.  Pour in the broth and tomatoes and bring to a boil.  Immediately reduce the heat to medium-low, cover the pan, and simmer for 20 minutes.  Stir in the beans and cook until heated through, 2-3 minutes.  Remove from the heat and season with salt and pepper.