1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, chopped
2 carrots, sliced
4 cups kale, chopped (remove spiny sections) wash, but do not dry
5 cups vegetarian broth (divided- reserving 1 cup)
2 – 15 ounce cannellini beans , not drained (reserve 1 can)
28 ounce can diced tomatoes
2 teaspoons Italian herb seasoning
Salt and pepper, to taste
Parmesan cheese, shredded, optional
Heat oil in a large pot on medium heat. Add onion, garlic and carrots. Saute until soft.
Add kale and sauté for about 15 minutes more.
Add 4 cups of the broth, 1 can of beans and tomatoes. Then add herbs, salt and pepper.
Cover and simmer 20 minutes.
While it is simmering – put reserved beans and broth in blender and blend.
Stir bean mixture into soup to thicken a little bit.
Simmer 15 minutes more.
Sprinkle with cheese, if desired
1 bunch Swiss chard (about 1 pound)
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
1 quart vegetable broth
3 cups water
2 – 15 ounce cans cannellini beans, drained and rinsed
1/2 cup freshly grated Parmesan cheese, plus more for garnishing, if desired
Salt and freshly ground pepper
Rinse chard well, trim off and discard discolored stem ends. Tear leaves from stems. Thinly slice rest of stems crosswise. Cut leaves into 1-inch pieces.
Pour oil into a 4-5 quart pan over medium heat. Add chard stems and garlic. Stir often until stems are limp, about 10 minutes. Add chard leaves, broth, and 3 cups water. Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
Add beans and stir occasionally until hot, 1 to 2 minutes. Stir in 1/2 cup Parmesan cheese. Add salt and pepper to taste. Ladle into bowls; serve with more Parmesan cheese, if desired.
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 – 14 1/2 ounce cans vegetable broth
15 ounce can diced tomatoes
15 ounce can cannellini beans, drained
15 ounce can kidney beans, drained
½ cup small pasta
½ pound spinach leaves, coarsely chopped
½ teaspoon salt
Freshly ground black pepper
Pinch of oregano, optional
Heat oil in a large stockpot over medium heat.
Add the onion and garlic. Cook, stirring occasionally for 3-5 minutes.
Add broth, tomatoes, beans and pasta. Cook for 15 minutes. Stirring occasionally.
Add spinach, salt and oregano.
Add more salt and pepper to taste.