Bean and Kale Soup
Heat olive oil in a large pot. Add garlic and onion; saute until soft and the onion is transparent.
Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minute.
Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the tomatoes, herbs, salt and pepper. Simmer 5 minutes.
In a blender or food processor, mix the reserved beans and broth until smooth. Stir into the soup to thicken it nicely. Simmer 15 more minutes.
Ladle into bowls; sprinkle with chopped parsley and shredded parmesan. Vegetarian can replace chicken broth with vegetable broth.
Per Serving (excluding unknown items): 458 Calories; 5g Fat (8.8% calories from fat); 1g Saturated Fat; 32g Protein; 76g Carbohydrate; 19g Dietary Fiber; 3mg Cholesterol; 819mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.
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