Minestrone With Kale

A very nice veggie-filled minestrone. Spinach or chard could be substituted for the kale. both will cook quicker than kale so adjust cooking time accordingly

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  medium onion, chopped
• 2  garlic cloves, minced
• 2  tablespoons tomato paste
• 1⁄2 teaspoon thyme
• 1⁄4 teaspoon red pepper flakes
• 1  lb kale, stalks removed, coarsely chopped
• 4  cups chicken broth
• 2 (19 ounce) cans white beans, drained and rinsed
• 1 (14 1/2ounce) can diced tomatoes with juice

Directions

1. In a large pot heat oil over medium. Add onion and garlic. Cook, stirring occasionally until onion soften, about 7-8 minutes. Add tomato paste, thyme and red pepper flakes; stir together until onions are coated, about one minute. Add kale and cook until the kale wilts, about 8 minutes.
2. Place 1/4 of the beans in a food processor and blend just until beans are smashed (this will act as a thickener in the soup). Add all the beans to the pan as well as the tomatoes and chicken broth. Bring to a boil, reduce heat, cover and simmer until kale is tender, about 15 to 20 minutes. Season with salt and pepper.