Name: Tomato, White Bean and Kale Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 Servings
Ingredients: 1 Tbsp olive oil; 1 large yellow or sweet onion, minced; 1/2 Tbsp fresh garlic, crushed; 2 Tbsp unsalted butter; 1/4 tsp dried oregano; 1/4 tsp dried thyme; 2 (14.5 oz) cans diced tomatoes (I prefer fire-roasted); 4 cups (32 oz) rich chicken or vegetable stock; 1/4 cup dry red wine (something you would drink!); kosher salt and freshly-ground black pepper, to taste; 2 (15 oz) cans cooked white beans (cannellini beans, great northern beans, etc.), drained (but not rinsed); 2 cups (loosely-packed) kale (or sub. spinach or Swiss chard), rough stems removed and roughly chopped or torn into bite-sized pieces