Beans and Greens Soup

Spring is unseasonably cool this year, so you may still be willing to eat soup in the middle of May! My friend Bridgette recommended this recipe to me. She notes that you can puree the entire soup at the end for those who find the texture of beans/greens offensive or if you're serving soup to a very young child who might need a smoother consistency. I'd say cornbread would make an idea accompaniment to this!

Beans and Greens Soup
~from my friend Bridgette; she says this is a "Blendtec" recipe

• 1 T. olive oil
• 1 med onion, roughly chopped
• 1 clove garlic, minced
• 2 c. water, divided
• 2 t. veg. broth powder
• 4 c. kale (6-8 leaves, ribs removed and chopped)
• 2 cans white beans, rinsed, drained, and divided
• 1/2 t. crushed red pepper
• 1/4 t. cumin (or double!)

1. Saute onion and garlic in oil over med-hi heat (about 5 min.). Add 1 c. chicken broth and kale to pan and cover. Cook until wilted, about 5 min. 
2. Blend remaining stock, half of beans, red pepper and cumin. Add blended beans and whole beans to pan. Simmer for 5 minutes and serve. 

~Serves 4