serves 4
8 cups vegetable broth
1 head garlic (about 8 large cloves), minced
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground cumin
1 bay leaf
freshly cracked black pepper, to taste
1 bunch Italian kale, or other dark, leafy green, chopped
1 15-oz can butter beans, drained and rinsed
Bring the broth to a boil in a covered soup pot. Add garlic, oregano, thyme, cumin, bay leaf, and pepper. Cover, reduce heat to medium-low and let simmer 10 minutes. Remove the bay leaf and add the chopped kale. Cook with the lid cocked for an additional 10 minutes. Add the beans and continue to cook until warmed through.