Bean Soup with Kale
Ingredients
- 1 Tbs. olive oil
- 8 garlic cloves, minced
- 1 medium onion, chopped
- 4 C. kale, chopped raw
- 4 C. low-sodium chicken or vegetable broth
- 2 15 oz. cans white beans, cannellini or navy, undrained
- 4 plum sized tomatoes, chopped
- 2 tsp. died Italian herb seasoning or 1 tsp. each dried thyme and rosemary
- 1 C. parsley, chopped
- Salt and pepper
Directions
In a large pot heat olive oil. Add garlic and onions, saute until soft. Add kale and saute, stirring until wilted. Add 3 cups of broth, 2 cups of beans and all the tomato, herbs, salt and pepper. simmer for 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir mixture into soup to thicken. Simmer 15 minutes. Lable into bowl, sprinkle with chopped parsley.
