Kale & Bean Soup

• 2 medium onions, chopped
• 2 cups cubed peeled potatoes
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 bunch kale, trimmed and coarsely chopped
• 3-1/2 cups vegetable broth
• 1 can (28 ounces) diced tomatoes, undrained
• 1-1/2 cups water
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1 bay leaf
• 1 can (15 ounces) cannellini beans, rinsed and drained

1. In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.
2. Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.

onions, potatoes, olive oil, garlic, kale, vegetable broth, tomatoes, water, italian seasoning, paprika, pepper, bay leaf, cannellini beans

Taken from www.tasteofhome.com/recipes/kale-bean-soup/ (may not work)