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Servings: 8
  • 1 tablespoon olive oil
  • 8 garlic cloves, minced
  • 1 medium yellow onion, chopped
  • 4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough)
  • 4 cups chicken broth or 4 cups vegetable broth, divided
  • 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans navy beans, undrained, split
  • 2 (15 ounce) canssliced carrots, undrained
  • 1 (28 ounce) can diced tomatoes
  • 2 teaspoons Italian herb seasoning
  • salt and pepper
  • 1 cup chopped parsley
  • shredded parmesan cheese
  • 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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