At last, here is the Kale Soup recipe that is so wonderful. I also added some uncooked rice to this soup.
Bean Soup With Kale
1 Tb.olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale (or 10 oz frozen chopped kale, thawed and squeezed to remove water)
4 cups low fat, low sodium chicken or vegetable broth
2 15-oz cans white beans, such as cannellini or navy, undrained (about 3 cups)
4 plum tomatoes, chopped
2 tsp dried Italian herb seasoning (or 1 tsp each dried thyme and rosemary)
Salt and pepper to taste
1 cup chopped parsley
In a large pot, heat olive oil. Add garlic and onion, sauté until soft. Add kale and sauté 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 and garnish with chopped parsley.
Serves: 8
Nutrition: 133 Calories, 10g protein, 2.4g fat (0.3 saturated) 6g fiber, 23g carbohydrates, 283 mg sodium
