July 27, 2015
I loved making my Kale and Navy Bean Soup! It was delicious. I found the recipe on All Recipes which I will post below. A1 tablespoon olive oil or canola oil 8 large garlic cloves, crushed or minced 1 medium yellow onion, chopped 4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth 2 (15 ounce) cans white beans, such as cannellini or navy, undrained 4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning Salt and pepper to taste 1 cup chopped parsley add garlic and onion; saute until soft. Add kale and saute, 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; sprinkle with chopped parsley.
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