1 tablespoon broth or olive oil
6-8 garlic cloves, crushed or minced
1 large onion, chopped
1 cup shredded carrots
4 cups chopped kale, fresh*
4 cups chicken or vegetable broth
2 (15 1/2-oz.) cans white beans
1 (15-oz) can tomatoes or 1 cup chopped tomato
1 teaspoon dried thyme
1 teaspoon rosemary
1 cup of chopped parsley
Salt and pepper to taste
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, carrots, herbs, salt and pepper. Simmer five to 10 minutes. Blend the remaining beans and broth until smooth. Mix into soup. Simmer for 15 to 20 minutes. Serve it up in bowls and dress with parsley. Serve with a nice piece of crusty whole grain bread and a little parmesan.
* If frozen, use two or three packages. If canned, use two or three cans. You may also substitute spinach, Swiss chard, mustard greens, cabbage, turnip greens, or collard greens.