Kale Soup
INGREDIENTS
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, nothern beans, undrained
4 plum or any variety of tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
DIRECTIONS
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.
Thanks to Julie from Encinitas for this recipe.
