Time
prep 0:30
total 1:00
Ingredients
| 1 tbsp. | olive or | | canola oil | | 6 to 8 cloves | garlic, crushed or | | minced | | 1 | lg. onion, chopped | | 4 cups | kale, chopped * | | 4 cups | chicken or | | veggie broth | | 2 cans (15 oz. each) | white beans, any kind | | 1 can | stewed tomatoes or | | chopped fresh tomatoes | | 1 tsp. | dried thyme | | 1 tsp. | rosemary | | Salt and pepper, to taste | | 1 cup | chopped parsley |
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Instructions
In a large pot, heat olive oil then add garlic and onion. Sauté these ingredients until soft. Add kale and sauté until wilted. Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes. Use a blender to mix the remaining beans and broth until smooth (works great for thickening soup). Mix into soup. Simmer for 15 to 20 minutes. Serve in bowls and dress with parsley.
Author's Comments
A great vegetarian soup.
* if fresh. You can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans.
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