Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 4 cups chicken or vegetable broth
  • 1 - 2 Tablespoons lemon juice
  • 8 cloves garlic, minced
  • 1 medium onion, diced
  • 4 cups Kale, chopped into small pieces
  • Two 15 ounce cans white beans - you can use Great Northern, Navy, Cannellini
  • 1 small can tomatoes, drained or 4 plum tomatoes, diced
  • 2 Teaspoons dried Italian Herb Seasoning
  • Salt and pepper to taste
  • Parmesan rind
  • Grated Parmesan Cheese for topping

Instruction

  • Heat olive oil in a large pot. Add the garlic and onion, saute until soft. Add kale, saute and stir until wilted.Add 3 cups of broth, 2 cups of beans, all the tomatoes, herbs ,lemon juice , Parmesan rind, salt and pepper to the pot. Simmer 5 minutes. Place the remaining ingredients into a blender or food processor. Process until smooth. Stir the processed ingredients into the soup to thicken. Simmer about an hour or until kale is tender. Ladle into bowls, sprinkle with Parmesan Cheese.Crock Pot Method - After the garlic, onion and Kale are sauteed, all ingredients can be placed in a crock pot to cook on low for 6 hours.