Soup Bean Soup with Kale

By Floridaberry

Ingredients

• 1 tablespoon olive oil
• 8 cloves of garlic, crushed or minced
• 1 yellow onion, hopped
• 4 cups chopped raw kale
• 4 cups low-fat, low sodium
• chicken or vegetable broth
• 1 (15-ounce) can of cannelloni or
• navy beans, undrained
• 4 plum tomatoes, chopped
• 2 tsp, dried italian herb seasoning
• Salt and pepper to taste
• 1 cup chopped parsley
• Optional: sliced Kielbasa

Preparation

Step 1

In a large pot, saute garlic and onion. Add Kale and saute, stiring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs ans salt and pepper . Simmer 5 minutes. In a blender or food processor, mix the reamining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls: sprinkle with chopped parsley.

One variation: instead of the kale, add the following:

1 bunch Swiss chard, roughly chopped
1/2 bunch escarole, stemmed and roughly chopped
1/2 pound dried bowtie pasta(cooked)
1/4 pound baby spinach