Kale and White Bean Soup

8 garlic cloves, minced
1 small yellow onion, chopped
4 cups chopped raw kale
4 cups low-sodium vegetable stock (or broth)
2 (15oz.) cans cannellini beans, undrained
4 roma tomatoes, chopped
2 t. dried italian seasoning
Sea salt & ground pepper to taste

In large pot, heat several Tbsp. water or veggie broth.  Saute garlic & onion in water (or broth) until soft.  Add kale & saute, stirring until wilted.  Add 3 cups stock, 2 cups beans and all tomato, herbs, salt, and pepper.  Simmer 5 minutes.  In food processor, mix the remaining beans and broth until smooth.  Stir into soup.  Simmer 15 minutes.