Bean Soup with Kale
1 Tbsp. olive oil
8 large garlic cloves, crushed or minced
1 medium onion, chopped
4 cups chopped raw kale or 10 ounces frozen chopped kale (squeeze out the water)
4 cups low-fat, low-sodium chicken or vegetable broth
2 15-ounce cans of white beans such as cannelloni or navy beans (about 3 cups)
4 plum tomatoes, chopped
2 tsp. dried Italian herb seasoning (or 1 tsp. each of dried thyme and rosemary)
Salt and pepper to taste
1 cup chopped parsley
In a large pot, heat olive oil. Add garlic and onion; sauté until soft. Add kale and sauté, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and the tomato, herbs, salt and pepper and simmer for 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.