Kale and white bean soup

This easy soup is healthy, hearty, and very low in calories. Your nutritionist will cheer, and so will you.

Tuscan style: White beans meet black cabbage.

Bean encounter: Cannellini and “cavolo nero,” together

1/4 onion
1 T olive oil
1 bunch lacinato kale (cavolo nero)
1/2 t oregano
4 cups vegetable stock
15 oz. can cannellini beans, drained and rinsed
Serves 4

Chop onion and sauté in olive oil at medium-high heat for about 5 minutes in large pot. Meanwhile, remove stems from kale, chop it, and add it to onions, sautéeing for another few minutes until limp. Add oregano, pepper, pinch of salt, stock, and beans, and bring to boil. Reduce to simmer, and partially blend with immersion blender (or remove and process a cup or two of soup in a blender before returning to pot). The final product should be broth-y but chunky, with lots of floating kale and whole beans.


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