White Bean and Kale Soup

2 (32-ounce) boxes low sodium organic chicken or vegetable broth, divided 

1 large yellow or purple onion, thinly sliced
Sea salt, tumeric, lime and pepper to taste
7 cups cooked white beans (cannellini, navy or great northern), divided
1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped

Saute onions, garlic and kale adding sea salt, tumeric, a squeeze of lime and pepper, stirring often, for about a minute or until kale is bright green (Add a generous splash of broth to the pot if onions begin to stick.)

Meanwhile, put 3 cups beans and 2 cups broth into a blender and purée until smooth; set aside. Add remaining broth to mixture in pot and bring to a boil, scraping up any browned bits. Reduce heat, add remaining 4 cups beans, bean puree, further seasoning and simmer until hot throughout, about 10 minutes more. 


You could add a protein to this soup (chicken, sausage etc.)  Add it in at the saute point. You may need some extra broth. You can also add a small amount of cayenne pepper and or green chili to this soup.