Italian Kale & White Bean Soup

[kckady]

My friend Tammy brought this delicious and healthy soup to a holiday gathering, and it was a huge hit. So tasty, and so healthy! Try it on one of these cold winter days!

Italian Kale & White Bean Soup

1Tbsp olive oil
3 medium carrots, cut into 1/4 " dice
2 medium celery stalks, cut into 1/4 " dice
1 medium onion, cut into 1/4" dice
2 garlic cloves, minced
2 cans (15-19 oz each) white kidney beans (cannelloni), rinsed and drained
1 can (14.5 oz) chicken or vegetable broth
1 medium bunch dinosaur or Italian kale (about 12 oz)--if kale is unavailable, collard greens can be used in the same amount
1/4 tsp. black pepper
Tony Chachere's creole seasoning mix to taste
grated Parmesan cheese(optional)

1. In 4-quart saucepot, heat oil over medium heat until hot. Add carrots, celery, and onion, and cook 10-12 minutes or until tender, stirring
occasionally. Add garlic; cook 1 minute, stirring. Add beans, broth, and 2 3/4 cups water; heat to boiling over high heat. Reduce heat to low;
simmer, uncovered, 10 minutes.
2. Meanwhile, trim and discard tough stems and center ribs from kale; slice leaves crosswise.
3. Stir in kale and salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until kale is tender. Serve with
Parmesan cheese if you like. Makes about 8 cups or 4 main-dish servings.

• Each serving: About 315 cal, 18 g protein, 52 g carb, 5 g total fat (1 g saturated), 18 g fiber, 0 mg cholesterol, 1180 mg sodium.

[mygr8crew]

I made a soup very similar to this a couple of months ago. It was so wonderful-kale is so good for you! This recipe is a little different, I will have to give it a try.