Prep time: 20 mins
Cook time: 25 mins
Serves: 8
INGREDIENTS:
1 tbsp olive oil or canola oil
6 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups chicken or vegetable broth
2 15-oz cans white beans, such as cannellini or navy, un-drained
4 plum tomatoes, chopped
2 tsps dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
DIRECTIONS:
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.
In a blender of food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
