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Bean Soup with Kale
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 11/2 teaspoons | olive oil |
| canola oil, alternative | |
| 4 large | garlic cloves, crushed or minced |
| 1/2 medium | yellow onion, chopped |
| 2 cups | chopped raw kale |
| 2 cups | low-fat, low-sodium chicken or vegetable broth |
| 1 (15 oz) can | white beans, such as cannellini or navy, undrained |
| 2 | plum tomatoes, chopped |
| 1 teaspoon | dried italian herb seasoning |
| salt to taste | |
| pepper to taste | |
| 1/2 cup | chopped parsley |
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 brth, 2 cups 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 smotth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.
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