Bean Soup with Kale

1 Tbs olive or canola oil
6 to 8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale or spinach (or 10 oz frozen)
4 cups chicken or vegetable broth
2 15 oz cans white beans, undrained (about 3 cups)
4 plum tomatoes, chopped
2 tsp dried Italian herb seasoning. ( or 1 tsp each dried thyme and rosemary)
salt and pepper to taste
1 cup chopped parsley

In a large pot, heat olive oil. Add garlic and onions, saute until soft. Add kale and saute, stirring until wilted. Add 3 cups broth, 2 cups of beans, all of tomato, herbs and salt, and pepper. Simmer 5 minutes. In a blender or food processor, mix remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls, stir in parsley.

Split Pea Soup

Quite simple and very satisfying.

1 pound (2 1/4 cups) green split peas
1 meaty ham bone (1 1/2 pounds)
1 1/2 cups sliced onion
1/4 teaspoon dried marjoram, crushed
1 cup diced celery
1 cup diced carrots

Cover peas with 2 quarts cold water and simmer gently 2 minutes; remove from heat; cover and let stand one hour. Add bone, onion, 1 teaspoon salt, 1/2 teaspoon pepper, and marjoram. Bring to a boil; cover, reduce heat, and simmer (don't boil) 1 1/2 hours. Stir occassionally. Remove bone; cut off meat and dice. Return meat to soup; add vegetables. Cook slowly uncovered, 30 to 40 minutes. Serves 6 to 8.