Name: Bean Soup with Kale
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Yellow onion, chopped - 1 medium; Garlic cloves, crushed or minced - 8 large; Chopped raw kale - 4 cups; Low-fat, low-sodium chicken or vegetable broth, divided - 4 cups; White beans, such as cannellini or navy, undrained and divided - 2 (15 ounce) cans; Plum tomatoes, chopped - 4; Dried Italian herb seasoning - 2 teaspoons; Salt and pepper to taste - 2 teaspoons; Chopped parsley - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Bean Soup with Kale

1. Olive oil - 1 tablespoon

2. Yellow onion, chopped - 1 medium

3. Garlic cloves, crushed or minced - 8 large

4. Chopped raw kale - 4 cups

5. Low-fat, low-sodium chicken or vegetable broth, divided - 4 cups

6. White beans, such as cannellini or navy, undrained and divided - 2 (15 ounce) cans

7. Plum tomatoes, chopped - 4

8. Dried Italian herb seasoning - 2 teaspoons

9. Salt and pepper to taste - 2 teaspoons

10. Chopped parsley - 1 cup

How to cook deliciously - Bean Soup with Kale

1. Stage

Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft. Add kale; cook and stir until wilted. Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.

2. Stage

Mix remaining beans and broth in a blender or food processor until smooth. Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.