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White Bean and Kale Soup

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner
White Bean and Kale Soup
Ingredients
  • 1 tablespoon olive oil or canola oil
  • 1 medium yellow onion, chopped
  • 8 large garlic cloves, crushed or minced
  • 4 cups chopped raw kale
  • 4 cups low-fat, low-sodium chicken or vegetable broth
  • 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
  • 4 plum tomatoes, chopped
  • 2 teaspoons dried Italian herb seasoning
  • Salt and pepper to taste
  • 1 cup chopped parsley
Instructions
1
Preheat the cooking vessel by heating olive oil over a moderately high flame. Sauté the onion and garlic in the hot oil until they become tender. Introduce the kale into the pot, stirring constantly as it becomes wilted. Next, add 3 cups of liquid and 2 cups of legumes, along with tomatoes, herb seasoning, salt, and pepper. Bring the mixture to a rolling boil before decreasing the heat and allowing it to simmer for 5 minutes.
2
Merge the remaining legumes with the liquid in a blender or food processor until a smooth consistency is achieved. Combine this mixture into the soup, stirring to thicken it further. Continue to simmer for an additional 15 minutes before serving.