In a large pot, heat olive oil.
Add garlic and onion; saute until soft and the onion is transparent.
Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
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.
Simmer 5 minutes.
In a blender or food processor, mix the reserved beans and broth until smooth.
Stir into the soup to thicken it nicely.
Simmer 15 more minutes.
Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
Serve with a nice loaf of crusty bread to soak up all the yummy broth!
For Vegetarian use the vegetable broth.
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