Beans and Kale Soup

INGREDIENTS

• 1 pound kale  
• 1+ cup of rinsed beans              (I've used it with white or black-eyed beans. It will just be a bit dark if you use just black beans. Maybe you can mix in some white beans too)
• 1/4 cup olive oil
• 1 medium yellow onion, small dice
• 1 1/2 cups water or low-sodium vegetable or chicken broth
• salt
• pepper
• tomato paste or sauce (as much as you want)
• parsley (if you want)

INSTRUCTIONS

1. Cut the kale into bite-size pieces; set aside.
2. Boil the beans and onion in a heavy-bottomed pot for about an hour, or until the beans are soft.
3. & 1/2. If you want to make it more colorful, you can add sliced carrots. 
4. Add the kale, salt, pepper and oil. If you want add the tomato paste/sauce. Cook, stirring occasionally, until the leaves are wilted and the mixture has come to a simmer. Continue to simmer, stirring occasionally, until the kale is tender and the broth has thickened slightly, about 5 minutes more.
5. Remove from the heat and stir in the parsley. Taste and season with salt and pepper as needed.

The credit for this goes to: Danai Koutra

[Modified based on:  http://www.chow.com/recipes/14157-braised-white-beans-with-chard]