Ingredients

• 1 C sweet onion, small dice
• 2 ea carrots, peeled, sliced thin
• 2 ea celery stalks, small dice
• 3 cl garlic, minced
• 14 oz cannellini beans, drained and rinsed
• 14 oz garbanzo beans, drained and rinsed
• 4 C chicken broth
• 2 sprigs thyme
• 1 sprig rosemary
• 1 t marjoram
• 1 bunch kale, ribs removed, large bite-size pieces
• 1/2 C Parmigiano, grated

Instructions

1. Puree the cannellini and 1/2 the garbanzo beans in a blender.
2. Sweat the onions, carrots and celery in a stock pot, add the garlic until fragrant, then add the bean puree, broth, thyme, rosemary, and marjoram.
3. Bring to a simmer, add the kale, then cook until the kale is wilted. Season to taste.
4. Plate the soup, garnish with the Parmigiano, and serve hot.

Source: www.averiecooks.com

Contributed by: Skip