Vegetable Toscana soup

Cooking up a thickish soup in hot weather seems counter-intuitive, I realize, but the idea here was to use up a slew of ingredients before they weren’t fresh anymore, and to store nearly all of it (aside from a quick bowl to taste) for later. And I succeeded just fine on that front!

1 tbsp olive 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-oz cans white beans, undrained
4 plum tomatoes, chopped
2 tsp dried Italian herb seasoning
salt and pepper to taste
1 cup chopped parsley

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, one can of beans and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.

In a blender or food processor, mix the second can of beans with the remaining broth until smooth. Stir into soup to thicken.

Simmer 15 minutes.

Ladle into bowls, sprinkle with chopped parsley.


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