Kale and White Bean Soup

Ingredients

• 1 cup chopped onion
• 4 cloves garlic, minced or 1 teaspoon garlic powder
• 1 Tablespoon margarine or butter
• 2 cups low-sodium broth (any type)
• 1 1/2 cups cooked white beans or 1 can (15 ounces) drained and rinsed
• 1 3/4 cups diced tomatoes or 1 can (14.5 ounces) with juice
• 1 Tablespoon Italian seasoning
• 3 cups chopped kale (fresh or frozen)

Directions

1. Wash hands with soap and water.
2. In a saucepan over medium-high heat, sauté onion and garlic in margarine or butter until soft.
3. Add broth, white beans and tomatoes; stir to combine.
4. Bring to a boil. Reduce heat, cover, and simmer for about 5 minutes.
5. Add the kale and Italian seasoning. Simmer until kale has softened, 3 to 5 minutes. Serve warm.
6. Refrigerate leftovers within 2 hours.

Notes:

• 1 bunch fresh kale (about 8 cups, chopped)