Healthy Bean Soup With Kale

Ingredients

• 1 tablespoon olive oil
• 8 garlic cloves, minced
• 1 medium yellow onion, chopped
• 4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough)
• 4 cups chicken broth or vegetable broth, divided

• 2 (15 ounce) cans cannellini beans or navy beans, undrained, split

• 1 (28 ounce) can diced tomatoes
• 2 teaspoons Italian herb seasoning
• salt and pepper
• 1 cup chopped parsley
• shredded parmesan cheese

Directions

1. 1

   In a large pot, heat olive oil.

2. 2

   Add garlic and onion; saute until soft and the onion is transparent.

3. 3

   Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minute.

4. 4

   Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the tomatoes, herbs, salt and pepper.

5. 5

   Simmer 5 minutes.

6. 6

   In a blender or food processor, mix the reserved beans and broth until smooth.

7. 7

   Stir into the soup to thicken it nicely.

8. 8

   Simmer 15 more minutes.

9. 9

   Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.

10. 10

    Serve with a nice loaf of crusty bread to soak up all the yummy broth!

11. 11

    For Vegetarian use the vegetable broth.