Bean Soup with Kale

Ingredients:

• 1 Tbsp. olive oil
• 8 garlic cloves, minced
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale
• 4 cups low-sodium vegetable broth
• 3 cups cooked white beans, such as canelloni or navy (prepare ahead of time)
• 4 plum tomatoes, chopped
• 2 tsp. dried Italian herb seasoning (or 1 tsp each dried thyme and rosemary)
• 1 cup fresh parsley, minced
• Bragg's Liquid Aminos (to taste)

Steps:

• In a large pot, heat olive oil.
• 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 the tomatoes and herbs. Simmer for 5 minutes.
• In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken.
• Simmer for 5-10 minutes. Ladle into bowls, sprinkle with parsely for color.