White Bean and Kale Soup

• 5 cups vegetable broth
• 6 -8 garlic cloves, peeled and diced
• 1 teaspoon vegetable oil or 1 teaspoon olive oil
• 6 cups kale, roughly chopped
• 1 (15 ounce) can tomatoes (diced with juice)
• 2 cups dried great northern beans, soaked overnight, drained and rinsed
• 3 teaspoons italian seasoning
• 1 teaspoon ground thyme
• 1 bay leaf
• 12 cup dry red wine
• salt (to taste)
• cracked black pepper (to taste)
• pecorino romano cheese (grated, as garnish)

1. In a large pot saute garlic in oil until brown.
2. Add broth, beans, Italian seasoning, bay leaf to pot.
3. Bring to boil.
4. Cover and reduce heat to low.
5. Simmer for 1 1/2 hours.
6. Remove bay leaf.
7. Add tomatoes, thyme, salt, pepper, and red wine.
8. Bring back to boil then reduce heat to a simmer.
9. Cook uncovered for 10-15 minutes.
10. Add kale and simmer until wilted.
11. Ladle into bowls and garnish with grated Pecorino-Romano cheese.
12. Enjoy!

vegetable broth, garlic, vegetable oil, kale, tomatoes, dried great northern beans, italian seasoning, ground thyme, bay leaf, red wine, salt, cracked black pepper, pecorino romano cheese

Taken from www.food.com/recipe/white-bean-and-kale-soup-341948 (may not work)