White Bean & Kale Soup

4 cups vegetable stock
4 cloves garlic minced
1/2 medium onion chopped
4 cups chopped kale (I used 1 bunch of cavalo nero)
2 cans cannellini beans
1 can chopped tomatoes in juice
1/2 tsp oregano
1/4 tsp sage
1/4 tsp thyme
1/4 cup chopped parsley (I used some dry - didn't have fresh on hand)
black pepper to taste


Heat 2 tbs vege stock in a large pot & sauté the garlic & onion until soft. Add Kale 3 cups of vege stock, 1 can beans, tomatoes, herbs & stock. simmer 5 minutes


In a blender or food processor blend the remaining stock & 1 can beans until smooth


Stir into soup and simmer 30 minutes.


adapted from Joel Fuhrman's book "The end of Dieting: How to live for life"


I am continuing my winter mission to try as many different soup recipes as possible - this was yummy.