Although the weather is getting warmer, I'm still in the mood for soup. After my 4.5 mile run this morning and a trip to Costco, I made a big pot of white bean and kale soup. This soup is nutritious and really yummy. I bet it would be great with a big slice of warm bread and butter.
1 32 oz. box of low-sodium, low-fat chicken broth
1 lb of chopped
1 small white onion diced
2 cloves of garlic
3 15 oz. cans of Great Northern Beans
A few sprigs of fresh rosemary finely diced
3 ounces of shredded, mixed Italian cheese such as Parm, Asiago, Fontina, Provolone (I used Trader Joes Quattro Formaggi).
Coat the bottom of a stock pot with olive oil. Saute the onion in the olive oil on medium heat for about three minutes. Add the minced garlic and continue to cook for another two minutes. Pour 1/2 cup of the chicken broth into the pot. Add the kale and let cook for about 3 minutes. Drain 2 cans of the beans and add those to the pot. Add the rest of the chicken broth, the shredded cheese and the rosemary. Drain the 3rd can of beans and puree them in a blender. Once pureed, add them to the soup and mix well. Let the soup simmer for about 15-20 minutes.