Ingredients:
- 2 tablespoons oil from sun-dried tomatoes jar
- 1 medium yellow onion, chopped
- 1/2 cup drained, cut sun-dried tomatoes in oil, divided
- 3 cloves garlic, minced
- 11/2 teaspoons no-salt-added Italian seasoning
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1 large bunch curly kale, stemmed and chopped
- 5 cups low-sodium vegetable broth
- 1 – 15 oz can unsalted white beans, rinsed
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/3 cup heavy cream
- 3 oz cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese, divided
Instructions:
Heat 2 tablespoons sun-dried tomato oil in a large pan, oven over medium heat. Add chopped onion; cook, stirring occasionally, until softened, about 5 minutes.
Stir in 1/4 cup sun-dried tomatoes, the minced garlic, 11/2 teaspoons Italian seasoning, 1/2 teaspoon crushed red pepper and 1/4 teaspoon salt.
Cook, stirring constantly, until the mixture is fragrant and the tomatoes have darkened slightly, about 2 minutes. Stir in chopped kale; cook, stirring constantly, until just wilted, about 2 minutes.
Add 5 cups broth, the rinsed beans and 1/4 cup basil; bring to a boil over medium heat. Reduce heat to maintain a lively simmer; cook, uncovered, stirring occasionally, until the kale is tender, about 15 minutes.
Remove from heat.
Stir in 1/3 cup cream, 3 oz cream cheese and 1/3 cup Parmesan. Whisk until the cream cheese is melted and the mixture is fully combined.
Divide among 4 bowls. Top each with 1 tablespoon Parmesan.
Garnish with additional basil, if desired.