|Gorgeous Peppers Today|
Sauté onion in 1 T olive oil until translucent. Add garlic and sauté a minute or two. Add kale stems and broth, simmer gently until stems are almost tender. Add chopped kale leaves and simmer 5 more minutes stirring gently.
Add washed and rinsed cannellini bean and diced tomato. Add salt and pepper to taste. Heat through and serve with a drizzle of olive oil and chopped parsley.