White Bean Soup

0 Chop all your veggies. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft.
1 Add kale and saute, stirring, until wilted.
2 Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper (crushed red pepper + black pepper). Simmer 5 minutes.
3 In a blender or food processor, mix the remaining beans and broth until smooth. You can also just mashed the beans in the broth with a potato masher (I did this and it worked great). Stir into soup to thicken. 
4 Simmer at least 15-30 minutes - until the kale has cooked to the texture you like.  
5 Ladle into bowls; sprinkle with parmesan cheese