White Bean And Kale Soup

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Turntable Kitchen


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1 tbsp. olive oil

6 garlic cloves, chopped finely

1 onion (any kind), chopped

4 cups chopped raw kale (I used a whole bunch–didn’t really measure)

4 cups chicken broth (I used free range)

2 (15 ounce) cans of white beans (also known as cannellini)

4 tomatoes, quartered and then halved

2 teaspoons dried Italian herb seasoning (or a mix of thyme, rosemary and oregano)

Salt and pepper to taste

1 cup chopped parsley & cilantro (mixed)

few dashes of cayenne pepper

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