Bean and Kale Soup

Takes approximately 45 minutes
Serves 6

1 tbsp. oil (optional)
1 onion, coarsely chopped
8 cloves garlic, crushed
1 bunch kale, chopped
1/2 cup water
1 can red kidney beans, undrained
4-6 Roma tomatoes, coarsely chopped
1 bunch Italian parsley, chopped
2 tsp. Italian seasoning
1/2 tsp pepper or to taste
2 cans chicken broth
2 cans white beans (great northern or cannellini (white kidney) work well), undrained

In a large pot, saute onions and garlic in oil (or use a little chicken broth instead of oil) until onions are somewhat translucent.

Add kale and 1/2 cup water, stir, cover, and steam until wilted, about 5 minutes.

Add kidney beans, tomatoes, parsley (I use kitchen scissors and cut the parsley directly into the pot), Italian seasoning, pepper and 1 1/2 cans broth and bring to a boil for a few minutes.

Meanwhile, put 2 cans white beans and 1/2 can broth in blender and puree until smooth. For a lighter soup, use one can beans and a little extra broth.

Pour blended beans into the pot, stir, cover and simmer about 15 minutes until kale is tender. Add a little water if you like your soup thinner.

Check salt ( I don't add any) and serve.

Tastes even better the next day. Makes a great lunch that is good for you!