Kale and White Bean Soup

Yield: 4 servings

Time: 30 minutes

Ingredients

1 lb kale, washed, stems removed and torn into small pieces
1 onion, chopped
4 cups water
2 cans (14.5 oz each) cannellini beans, drained and rinsed
2 cups chicken broth
4 slices of bread
Grated parmesan

Directions 

1. Sweat onion in a few tablespoons of oil in a large soup pot. 
2. Add one can of beans to the pot and mash gently. 

Add water, broth, and second can of beans to the pot along with kale. 

Bring to a boil, then simmer for 20 minutes until kale is softened. 

Meanwhile, toast bread in oven. Serve soup with bread and grated parmesan cheese. 

Adapted from Martha Stewart