Bean Soup with Kale

by Nancy

1 T. olive oil

8 garlic cloves, minced

1 onion, chopped

4 c. kale, chopped (just the leaves, not the spiny parts)

4 c. chicken or vegetable broth, divided

2  15 oz cans cannellini beans, undrained

2 cans of sliced carrots (or use equivalent fresh)

1  28 oz. can diced tomatoes

2 t. Italian seasonin

salt

pepper

1 c. chopped parsley (optional)

shredded Parmesan cheese (optional)

Heat oil in large pot.   Sauté garlic and onion until soft.  Wash kale and sauté about 15 minutes until wilted and bright green.  Add 3 c. broth, reserving 1 cup.  Add 2 c. beans reserving 1 cup.  Add cooked carrots, tomatoes, herbs, salt and pepper.  Simmer 5 minutes.

In a blender, mix the reserved beans and broth until smooth, then stir into the soup to thicken it.  Simmer 15 more minutes.  Top with chopped parsley and parmesan.