This white bean and kale soup with tomatoes, garlic, and fresh parsley is hearty and nourishing. Perfect for cold evenings!
Bean Soup with Kale
This white bean and kale soup with tomatoes, garlic, and fresh parsley is hearty and nourishing. Perfect for cold evenings!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 8 large garlic cloves crushed or minced
- 4 cups chopped raw kale
- 4 cups low-fat low-sodium chicken or vegetable broth, divided
- 15 ounce cans white beans such as cannellini or navy, undrained and divided
- 4 plum tomatoes chopped
- 2 teaspoons dried Italian herb seasoning or to taste
- salt and pepper to taste
- 1 cup chopped parsley
Instructions
- Gather all ingredients.
- Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft.
- Add kale; cook and stir until wilted.
- Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
- Mix remaining beans and broth in a blender or food processor until smooth.
- Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.
