This soup is a wellness whole meal loaded with nutrition: beans, dark greens, olive oil, garlic, and tomatoes. Spinach can be substituted for the kale. I use this and similar soups as entrées, served with special crackers or a crusty bread. Our local supermarket bakes long loaves of "French" bread fresh every day.
Kale and Bean Soup
1 T olive oil
3 large garlic cloves, minced (or the equivalent in chopped garlic in oil)
1 medium onion, chopped
4 packed cups chopped raw kale OR 10-oz pkg of frozen chopped kale, squeezed dry
4 c chicken or vegetable broth, low fat
2 15-oz cans cannenelli or garbanzo beans
4 small tomatoes, chopped
2 tsp Italian seasoning
1 c chopped parsley
salt and pepper
1. Heat olive oil in a large pot.
2. Sauté garlic and onion until soft.
3. Sauté kale with them until wilted.
4. Add rest of ingredients except parsley.
5. Simmer a half hour.
6. Sprinkle with chopped parsley to serve.
