Bean Soup With Kale

I've made this soup several times using my CSA vegetables and I absolutely love it! I think I am slowly and unintentionally becoming a vegetarian.

Original recipe, here.

Ingredients:

• 1 tablespoon olive oil
  
• 8 large garlic cloves, crushed or minced
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups low-fat, chicken broth
• 2 (15 ounce) cans white beans, such as cannellini or navy, or red kidney beans, undrained
  
• 1 (15 ounce) can diced tomatoes, drained
  
• 2 teaspoons dried Italian herb seasoning
• Salt and pepper to taste
• Grated Parmesan Cheese
  

Directions:

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with grated cheese.

Serves: 8