Bean and Kale Soup

Inspiration:
USA WEEKEND columnist Jean Carper

Ingredients:

• 1 tablespoon olive oil
  
• 4 large garlic cloves, crushed or minced
• 1 medium yellow onion, chopped
• 4 cups chopped raw kale (one bunch)
  
• 6 cups chicken or vegetable broth
• 2 (15 ounce) cans white beans, such as cannellini or navy, undrained
• 4 plum tomatoes, chopped, or one can of diced tomatoes
  
• 2 teaspoons Penzey's Bavarian-Style Seasoning (or dried Italian herb seasoning)
• Salt and pepper to taste
• Parmesan cheese
  
• 1 cup chopped parsley

Instructions:

1. In a large pot, heat olive oil.
   
2. Add garlic and onion; sauté until soft.
   
3. Add kale and sauté, stirring, until wilted.
   
4. Add broth, beans, tomatoes, herbs, salt and pepper. Simmer 20 minutes. Ladle into bowls.
5. Sprinkle with Parmesan cheese and chopped parsley.

Tim's Rating: 10/10
Liz's Rating: 9/10