Italian White Bean and Kale Soup

• 10 thawed Slow-Roasted Tomatoes (1 cup)
• 1 Tbs. olive oil, plus more for drizzling
• 1 large onion, finely chopped (2 cups)
• 6 oz. lacinato kale, coarsely chopped
• 1 cup cooked white beans

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.
3. Add onion, and saute 5 to 7 minutes, or until translucent.
4. Add tomato puree and 4 more cups water, cover, and simmer 10 minutes.
5. Add kale and white beans; cook 10 minutes more, or until kale is tender.
6. Serve drizzled with oil.

tomatoes, olive oil, onion, lacinato kale, beans

Taken from www.vegetariantimes.com/recipe/italian-white-bean-and-kale-soup/ (may not work)