Step 1

In a blender, puree 1 can of white beans with 1 cup of chicken stock. Set aside.

Step 2

Liberally coat a skillet with oil spray and warm over medium heat. Add the onions and garlic and sauté until soft, about 5 minutes. Add the remaining ingredients (except kale or spinach): celery, carrots, chicken broth, broccoli, cauliflower, dried oregano, dried basil, stewed tomatoes, crushed tomatoes, the second can of beans, rosemary sprigs and salt to taste.

Step 3

Bring the soup to a boil, then reduce the heat and let it simmer for about 25 minutes.

Step 4

Remove the rosemary sprigs.

Step 5

Add the chicken stock and white bean mixture, then add in kale or spinach, stir, then simmer for an additional 10 minutes, or until kale (or spinach) wilts. Add more salt and pepper to taste and top each serving with a sprinkling of optional chopped nuts or pumpkin seeds.