Bean Soup with a kick

 















1 tablespoon olive oil

8 large garlic cloves, crushed or minced

1 medium yellow onion, chopped

4 cups chopped raw kale (cut in small pieces)

4 cups chicken or vegetable broth

2 (15 ounce) cans white beans, such as cannellini or navy, undrained

1 14 oz can diced tomatoes

2 teaspoons dried Italian herb seasoning

Salt and pepper to taste

1 cup chopped parsley

*

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 25 minutes. Ladle into bowls; sprinkle with chopped parsley.

 

Next time I make this I will add chopped carrots

 

*I also added about 1/4 cup of Orzo to give it a little more thickness for the boys. After I cooked it for 20 minutes I added the Orzo.