4 Cups Low Sodium Chicken Stock or Vegetable Broth to make it plant-based
Yogurt 2% (optional)
Heat light olive oil in a large saucepan over medium. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes. Stir in the turmeric, salt, nutmeg, and allspice; cook, stirring often, 2 minutes. Add drained can of white beans and stock, and bring to a simmer. Cook for about 10 minutes.
Add kale/spinach, cilantro to the pan. Bring to a simmer over medium, and cook 10 minutes. Working in batches, transfer soup to a blender or use an immersion blender. Secure the lid on the blender, and remove the center piece of the lid to allow steam to escape. Place a clean kitchen towel over the opening. Process until smooth. Taste and adjust seasonings if needed, and divide among small 2-3 ounce serving containers.
Garnish: Add a dollop of 2% Greek yogurt and a cilantro leaf.