BeachBum's Kale & Bean Soup

BeachBum writes: I didn't follow the above proportions exactly, but I think this is a very forgiving recipe! Serve with a nice loaf of crusty bread to soak up all the yummy broth!

• 1 tablespoon olive oil
• 8 cloves garlic, minced
• 1 medium yellow onion, chopped
• 4 cups raw kale, chopped (be sure to remove the spiny sections; there won't be many, but those that remain will be tough)
• 4 cups chicken broth or vegetable broth, split
• 2 (15 ounce) cans cannellini beans or navy beans, undrained,split
• 1 (28 ounce) can diced tomatoes
• 2 teaspoons Italian herb seasoning
• salt and pepper
• 1/2 box small shells
• shredded parmesan cheese

In a large pot, heat olive oil.

Add garlic and onion; saute until soft and the onion is transparent.

Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 min.

Add 3 cups of the broth, reserving 1 cup, 1.5 cups of the beans, reserving 1.5 cups, all of the tomatoes, herbs, salt and pepper. Simmer 5 minutes.

In a blender or food processor, mix the reserved beans and broth until smooth. Stir into the soup to thicken it nicely. Add pasta.

Simmer 15 more minutes. Ladle into bowls; sprinkle with shredded parmesan.