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Bean Soup With Kale

USA WEEKEND columnist Jean Carper
  • minutes
  • Serves 8

INGREDIENTS

1 tbsp

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 tsp

dried Italian herb seasoning

Salt and pepper

1 cup

chopped parsley