Healthy Bean soup with kale

Ingredients

• 1 tablespoon(s) olive oil
• 8 clove(s) garlic minced
• 1 whole(s) medium yellow onion chopped
• 4 cup(s) raw kale chopped
• 4 cup(s) low-sodium chicken broth or vegetable broth divided
• 2 can(s) cannellini beans or navy beans undrained and divided
• 3 cup(s) carrots sliced
• 28 ounce(s) diced tomatoes
• 2 teaspoon(s) italian herb seasoning
• salt and pepper to taste
• 1 cup(s) parsley chopped
• parmesan cheese shredded

Preparation

1. In a large pot, heat olive oil.


2. Add garlic and onion; saute until soft and the onion is transparent.


3. Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.


4. Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
5. Simmer 5 minutes.


6. In a blender or food processor, mix the reserved beans and broth until smooth.


7. Stir into the soup to thicken it nicely.


8. Simmer 15 more minutes.


9. Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.


10. Serve with a nice loaf of crusty bread to soak up all the yummy broth!


11. For Vegetarian use the vegetable broth.