Mediterranean-Inspired White Bean, Chickpea and Kale Soup

Ingredients

• 1 tbsp (15 mL) Canadian butter
• 4 large cloves garlic, minced (2 tbsp/30 mL)
• 1/2 tsp (2 mL) dried thyme
• 1 bay leaf
• 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 1 carton (900 mL) reduced-sodium chicken broth
• 3 tbsp (45 mL) all-purpose enriched flour
• 2 cups (500 mL) Canadian milk
• 2 cups (500 mL) frozen chopped kale
• 1/2 cup (125 mL) chopped fresh flat-leaf parsley
• 1/2 tsp (2 mL) each salt and pepper
• 1/2 cup (125 mL) Canadian shredded cheese, such as Havarti or Asiago
• Optional toppings
• Drained, oil-packed sun-dried tomatoes, chopped
• Crushed red chili flakes or chili oil
• Chopped fresh flat-leaf parsley