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Bean Soup with Kale

1 tablespoon olive oil or canola oil

8 large garlic cloves, crushed or minced

1 medium yellow onion, chopped

4 cups chopped raw kale

4 cups low-fat, low-sodium chicken or

vegetable broth

2 (15 ounce) cans white beans, such as

cannellini or navy, undrained

4 plum tomatoes, chopped

2 teaspoons dried Italian herb seasoning

Salt and pepper to taste

1 cup chopped parsley

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 or 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.