Kale and Bean Soup

1 tablespoon olive oil
6 to 8 cloves garlic, crushed
1 large onion, chopped
4 cups kale, chopped
4 cups vegetarian stock
(see instructions)       
2 cans cannellini beans, rinsed
1 can stewed tomatoes
1 strip kombu
1 tsp dried thyme
1 tsp dried rosemary
salt and pepper to taste

Stock instructions:
In a quart jar or large bowl, stir 1 ½ tablespoons Better Than
Bullion Vegetable Base into 4 cups water.

Soup instructions:
In a large soup pot, saute’ garlic and onion in olive oil until soft.  
Add kale and cook until it is wilted.
Add remaining ingredients and simmer for 25 minutes.
Remove kombu and discard.
If a thicker soup is desired, puree 2 cups of the soup in a blender
or food processor and add back in to pot.


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1214 W Michigan Ave
Jackson, MI  49202
(517) 795-4037