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Sunday, August 23, 2015

Bean Soup With Kale

Ingredients

  • Servings: 8
  • 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 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

Recipe

  • 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.

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