Bean & Kale Soup

By corvettemary

Ingredients

• 4 T. olive or canola oil
• 8 large garlic cloves, minced
• 1 medium onion, chopped
• 4-5 C. chopped raw kale (stems & middle vein removed)
• 4 C. chicken or vegetable broth
• 3 C. water
• 1/3 C. ketchup
• 1 quart (4 cups) stewed or diced tomatoes
• 2 T. dried Italian herb seasoning
• Salt & pepper to taste
• 2/3 C. chopped fresh parsley (1/2 C. dried parsley)
• 3 15-oz. white navy or cannellini beans, undrained
• Shredded Parmensan cheese (optional)

Preparation

Step 1

In a large pot, heat olive oil; saute garlic & onion until soft. Add chopped kale, saute until wilted. Add broth, water, ketchup, tomatoes, herbs, salt/pepper & parsley. Simmer 15 minutes. Add beans and heat through.

Top with shredded Parmesan cheese if desired.