Saute onion and garlic in the soup pot until onion becomes transparent.
Add wet kale to soup pot. Saute while stirring approx 15 minutes until kale becomes wilted.
Add 3 cups of vegetable broth (reserving 1 cup for later), 2 cups of beans (reserving 1 cup for later), add tomatoes, carrots, Italian seasoning, salt, and pepper. Mix well and simmer for 5 minutes.
In a food processor, mix the reserved beans and broth until smooth. Stir into the soup to thicken it nicely. Simmer 15 more minutes.
Add to soup and mix well. Simmer approx 15 minutes.
To serve: top individual portions with shredded Parmesan cheese, and parsley
Notes
1 WW Freestyle Point (Using 1 tsp Parmesan Cheese per serving) 7 Smart Points