Kale and Cannellini Soup

INGREDIENTS
2    cans (15 ounces) Cannellini beans, rinsed, drained, divided
3    cups low sodium chicken broth, divided
2    tablespoons olive oil
1    medium white onion, finely chopped
4    cloves garlic, minced
4    cups chopped kale with stems removed
1    can (15 ounces) diced tomatoes with juice
2    teaspoons dried oregano
2    teaspoons dried basil
1    teaspoon salt
      Parmesan cheese for garnish

METHOD

In a blender or food processor, combine 1 cup Cannellini beans with 1 cup broth and process to a puree. Set aside.

In a large sauce pan, heat the olive oil over medium-high heat and add the onions. Cook the onions, stirring occasionally, for 6 to 7 minutes until they become translucent and add the garlic. Cook for 1 minute and add the kale. If the kale is not wet, add 1/8 cup water. Cook the kale, stirring, until it wilts, about 4 to 5 minutes.

Add the diced tomatoes, the remainder of the beans, the oregano and basil, and the salt. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Add the broth/beam mixture and simmer for another 5 to 6 minutes. Remove from the heat, ladle into serving bowls, sprinkle the Parmesan on top and serve.