Bean Soup with Kale
Description
This white bean and kale soup is simple to make with creamy cannellini beans in a rich tomato and garlic broth for a nourishing homemade meal.
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
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2 (15 ounce) cans white beans, such as cannellini or navy, undrained
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4 plum tomatoes, chopped
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2 teaspoons dried Italian herb seasoning
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Salt and pepper to taste
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1 cup chopped parsley
Directions
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.