Bean and Kale Soup

I thought this was quite good. The leftovers were finished the next day but possiblyjust because it was the only heat and eat option I gave. I threw in a lot of baby spinach that I wanted to use up too and instead of getting the blender messy I just smashed up some of the beans with a fork.

Ingredients
1 tablespoon olive oil
8 garlic cloves, minced
1 medium yellow onion, chopped
4 cups raw kale, chopped (remove spines)
4 cups chicken broth or vegetable broth, divided
2 (15 ounce) cans cannellini beans or navy beans, undrained, split
1 (28 ounce) can diced tomatoes
2 teaspoons Italian herb seasoning
salt and pepper
1 cup chopped parsley
shredded parmesan cheese
Directions
1In a large pot, heat olive oil.
2Add garlic and onion; saute until soft and the onion is transparent.
3Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minute.
4Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the tomatoes, herbs, salt and pepper.
5Simmer 5 minutes.
6In a blender or food processor, mix the reserved beans and broth until smooth.
7Stir into the soup to thicken it nicely.
8Simmer 15 more minutes.
9Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
10Serve with a nice loaf of crusty bread to soak up all the yummy broth!
11For Vegetarian use the vegetable broth.