Ingredients
2 medium onions, chopped2 cups cubed peeled potatoes1 tablespoon olive oil4 garlic cloves, minced1 bunch kale, trimmed and coarsely chopped3-1/2 cups vegetable broth1 can (28 ounces) diced tomatoes, undrained1-1/2 cups water1 teaspoon Italian seasoning1 teaspoon paprika1/2 teaspoon pepper1 bay leaf1 can (15 ounces) cannellini beans, rinsed and drained
Preparation
In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.
Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.
