Kale and Bean Soup

(Shared recipe submitted by Gil Sequira.)

Serves

Gil writes: "This is a great vegetarian soup with lots of fiber and vitamin C."

Ingredients

• 1 tablespoon olive or canola oil
• 6 to 8 cloves garlic, crushed or minced
• 1 large onion, chopped
• 4 cups kale, chopped if fresh (can use 2 to 3 packages frozen, or 2 to 3 cans)
• 4 cups chicken or vegetable broth
• 2 cans (15-ounces each) white beans, any kind
• 1 can stewed tomatoes or chopped fresh tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 cup chopped parsley

In a large pot, heat olive oil, then add garlic and onion. Sauté these ingredients until soft. Add kale and sauté until wilted. Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs, salt and pepper. Simmer 5 to 10 minutes.

Using a blender, or what have you, mix the remaining beans and broth until smooth. I bet you are asking why. It is to thicken the soup. Mix into soup. Simmer for 15 to 20 minutes. Serve it up in bowls and dress with parsley.