Bean Soup with Kale
2 c chicken or vegetable stock, divided
1 3/4 c cooked canellini or navy beans, divided
1 tbsp olive oil
4 cloves garlic, minced
1/2 med onion, chopped
3 c kale, ribs removed, chopped
2 c diced tomatoes with juices
1 tsp dried Italian seasoning
salt and pepper
1/2 c chopped fresh parsley
parmesan cheese
In a blender or food processor, puree 1/2 cup stock and 1/2 cup beans until smooth; set aside.
In a large pot, heat olive oil over medium heat. Add garlic and onion and sauté until soft and onion is translucent. Add kale and sauté, stirring constantly, until wilted, about 15 minutes. Add all remaining ingredients except parsley and cheese. Bring to a boil, reduce heat and simmer about 5 minutes.
Stir in pureed bean mixture and simmer 15 minutes more. Serve topped with parsley and parmesan cheese.
Serves 4.
Prep Tips: Good with a crusty bread to sop up the delicious broth. A 15 ounce can of tomatoes may be substituted for fresh. You may also use 1 tbsp chopped fresh oregano, marjoram, basil in place of the dried seasoning.