Tuesday, October 1, 2013

Kale and White Bean Soup

1 T olive oil
8 garlic cloves, minced
1 medium yellow onion, diced
4 C raw kale (or 10 oz frozen chopped kale, thawed and squeezed to remove water)
4 C chicken or vegetable broth
(2) 15 oz cans cannellini beans, undrained
4 medium tomatoes, chopped
2 tsp Italian seasoning or 1 tsp each thyme and/or rosemary
Fresh chopped parsley or pesto sauce, for garnish

In a large pot, heat oil. Add garlic and onion and sauté until soft. Add kale, stirring until wilted. Add 3 cups of the broth, 1 can of the beans, tomatoes and herbs. Simmer for 5 minutes. In a blender or food processor, mix remaining can of beans with remaining cup of broth until smooth. Stir into soup to thicken. Simmer for 15 minutes. Salt and pepper, to taste. Garnish with parsley or pesto sauce.

: Freshly grated Parmesan or Romano cheese is also a tasty garnish for this soup.