Bean Soup with Kale

Name: Bean Soup with Kale
Total time: 45
Yield: 8
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; 2 (15 ounce) cans white beans, such as cannellini or navy, undrained; 4 plum tomatoes, chopped; 2 teaspoons dried Italian herb seasoning; Salt and pepper to taste; 1 cup chopped parsley

Recipe by USA WEEKEND columnist Jean Carper from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

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1 tablespoon olive oil or canola oil
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1 medium yellow onion, chopped
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8 large garlic cloves, crushed or minced
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4 cups chopped raw kale
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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

Instructions

Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft. Add kale; cook and stir until wilted. 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.
Mix remaining beans and broth in a blender or food processor until smooth. Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.