Kale and White Bean Garlic Soup

• 1 head garlic, coarsely chopped
• 2 tablespoons olive oil
• 4 cups vegetable stock
• 1 (15 ounce) can cannellini beans, drained
• 1 lb kale
• 1 tablespoon dried rosemary
• 2 teaspoons dried thyme
• 2 tablespoons parsley
• 1 teaspoon salt (more to taste)

1. Heat olive oil and garlic in heavy bottomed pot on medium-low heat, making sure garlic doesn't burn (about 10 minutes).
2. Add vegetable stock and simmer uncovered for 30 minutes.
3. Liquid should reduce.
4. Empty pot in blender.
5. Blend till smooth.
6. Optional: add water (or vegetable stock) to make volume of liquid 4 cups.
7. Put liquid back in pot.
8. Add kale, rosemary, thyme, parsley, salt, and beans.
9. Simmer, covered 30 minutes.

garlic, olive oil, vegetable stock, cannellini beans, kale, rosemary, thyme, parsley, salt

Taken from www.food.com/recipe/kale-and-white-bean-garlic-soup-406948 (may not work)