Italian White Bean and Kale Soup
Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal. To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.
1 | Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.
2 | Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.