Kale and White Bean Soup

My husband would kill me if I ever decided to implement "Meatless Monday."

"It's not a meal if it doesn't have meat," he says.

But every once in a while I can sneak in a vegetarian meal that he is okay with. I want to share one with you that I began making just a few years ago. My neighbor (who has since moved) had the most beautiful garden and she was not afraid to grow anything. One year she grew kale. I had never cooked with kale but this is a fabulous recipe that uses it. And now I love kale and try to use it in other recipes. The original recipe (and photo) came from Whole Foods.

Ingredients:

2 Tbls olive oil

1 C diced yellow onion

4 cloves garlic, chopped

32 oz. vegetable broth

4 C packed chopped kale

1 (14.5 oz) can diced italian style tomatoes

1(14.5 oz) can white beans, drained and rinsed

2 large carrots, peeled and sliced

In a large pot, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook another 2 minutes. Add vegetable broth, kale, tomatoes and carrots. Cover and cook 5 minutes or until kale is tender. Add the beans and heat thoroughly.

So easy, so yummy, and so good for you!