Tuscan Bean and Kale Soup

This weeknight wonder is packed with vegetable and beans. Serve over wild rice. This dish tastes too good toe be healthy.

(Make 6 serves)

Amount Per Serving: 358 Calories, 53 g. Carbohydrates, 9 g. Fat, 18 g. Protein

Ingredients:

• 8 oz. of dried cannellini beans
• 2 Tbsp. of extra virgin olive oil
• 1 large onion, minced
• 2 large garlic cloves, minced
• 1 Tbsp. of minced fresh sage
• 2 tsp. of minced fresh rosemary
• 7 cups of chicken stock (or vegetable)
• 1/3 lb. of kale, ribs removed, coarsely chopped
• Salt and freshly ground black pepper
• 1 cup of wild rice

Preparation:

• Soak beans overnight in water to cover generously, drain.
• Heat oil in large-sized pot over moderate heat. Add onion and sauté about 5 mins until soft.
• Add garlic, sage and rosemary, sauté about 1 min.
• Add beans and stock. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook about 60 mins until beans are almost tender.
• Add kale. Cover and continue cooking at a gentle simmer about 20 mins more, until beans and vegetables are tender. (Add a little water if soup gets too thick.)
• Remove pot from heat. Using a wooded spoon, mash some of beans against the side of pot until soup is as thick as you like.
• Season to taste with salt and pepper. Serve with wild rice.

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