From Pat Tripp
INGREDIENTS
1 Tbsp. Evoo or Canola
8 large garlic cloves (crushed or minced)
1 medium onion
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans cannellini
4 plum tomatoes chopped
2 tsp. dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
Sprinkle of hot chili flakes optional
DIRECTIONS
1. In a large pot, heat oil. Add garlic and onion, sauté until soft. Add kale and sauté, stirring until wilted. Add 3 cups of broth, 2 cups of beans and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.
2. In a blender or food processor, mix the remaining beans and broth until smooth.
3. Stir into soup to thicken, simmer 15 minutes.