Even More Kale

I'm hooked. On kale. It's bad.

This delicious kale soup recipe from my dear friend Lynn in West Virginia only perpetuates my kale craving.

Bean Soup With Kale

1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
2 (15 ounce) cans diced tomatoes, undrained
1 pinch of cayenne pepper
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add the broth, beans, tomato, herbs, spices, and salt and pepper. Simmer 20 minutes. Ladle into bowls; sprinkle with chopped parsley.