Kale and Garbanzo Soup

1 lb. Kale, chopped
1 Can Beans, Garbanzo
1 Tomato Diced (or you can use a can of diced tomatoes)
3 cloves Garlic, chopped
3 Green Onions
1 C. Fresh Mushrooms
3 Carrots, sliced
2 T. Italian Seasoning
2 T. Savory seasoning (or you can use parsley)
2 t. black pepper
3 tbsp, Corn Starch
3 large cubes of Knorr Vegetable Bouillon (or you can use 12 C. of chicken broth)
12 C. water
1/3 C. water (separate from the water above)
2 T. olive oil

Heat the olive oil on medium. Add the garlic and onion and sautee. Add one cup of the water (or broth), one cube of bouillon, and the kale. Cover and let sit on medium-high for 3-5 mins. (until the kale is wilted). Remove the lid. Add the remaining ingredients, EXCEPT the corn starch and 1/3 C. water. Replace the lid, raise to a boil, and then reduce the heat to medium-low and simmer for 25 mins.
Bring the heat back up to medium-high and as it returns to a boil, place the corn starch and the remaining 1/3 C. water in a jar together and shake. Add this mixture to the soup to thicken it.

Serve.

I think this makes 6 big servings, but if you prefer smaller servings, it could serve 8.


Serving Size: 6 large bowls