Kale And White Bean Soup - cooking recipe

Ingredients

1 tablespoon olive oil
8 garlic cloves, pressed
1 medium onion, chopped
2 medium carrots, sliced rather thinly
1 head kale, rinsed, spun and chopped
4 cups vegetable broth (reserve 1 cup)
2 (15 ounce) cans white beans, undrained (reserve about a cup of the beans and liquid)
1 (28 ounce) can diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
salt and pepper

Preparation

Heat olive oil in a large soup pot over medium-high heat. Add garlic, onion and carrots, and saute until the onion is translucent and the carrots are getting soft.
Add the washed and chopped kale and saute for 10-15 minutes, until the kale is reduced and nice and soft.
Add 3 cups of the vegetable broth, the beans (reserving as stated above), the tomatoes, and the seasonings.
Simmer for 5 minutes.
While simmering, use a stick blender or regular blender to combine the reserved beans and broth.
Add the bean and broth mixture and simmer 5 more minutes.