Bean Soup with Kale

Ingredients

• 1 tablespoon olive oil or canola oil
• 1 medium yellow onion, chopped
• 8 large garlic cloves, crushed or minced
• 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

Steps

1. Gather all ingredients.
2. Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft.
3. Add kale; cook and stir until wilted.
4. Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
5. Mix remaining beans and broth in a blender or food processor until smooth.
6. Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.