Kale Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 12 ounces kale, de-stemmed and chopped
• 8 large garlic cloves, minced
• 1 large onion, chopped
• 6 mushrooms, chopped
• 5 (15 ounce) cans low sodium vegetable broth, divided
• 2 (15 ounce) cans low-sodium small beans, drained and rinsed, divided
• 1 (15 ounce) can diced tomatoes
• 2 tablespoons dried parsley flakes
• 1 tablespoon italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon paprika
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon fennel seed

Recipe

• 1 remove the center stem from the kale and discard. wash and chop kale leaves and set aside. if you don't know how to remove the stems from kale, google: remove kale stems.
• 2 prepare garlic, onion and mushrooms and set aside.
• 3 in a blender or food processor, puree 1 can of broth and 1 can of beans until smooth.
• 4 combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts).
• 5 bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom.
• 6 reduce heat and simmer 30-45 minutes, stirring occasionally.