Kale and White Bean Soup

This recipe is one of my favorites.  It's so quick and easy and is super satisfying.  Usually I make a big pot of soup on Sunday and freeze it individual one cup containers.  We then have a nice single serving of soup that we can eat for lunch or dinner throughout the week.  Pair this soup with a microgreen salad and piece crusty bread topped with goat cheese.  

1 tablespoon olive oil
8 large garlic cloves, minced
1 medium yellow onion, chopped
4 cups chopped raw kale (all types of kale work for this recipe)
4 cups chicken or vegetable stock (homemade stock is best)
2 (15 ounce) cans white beans, such as cannellini or navy, rinsed and drained
4 plum tomatoes or 2 large slicing tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

1. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. 
2.  Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.
3. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

*Adapted from http://allrecipes.com/recipe/bean-soup-with-kale/