Tuscan Style Bean Soup with Kale

Bush's Dark Red Kidney Beans (rinsed and drained, serving = .5 C), 1- 15 oz can
Cannelllini Beans (drained and rinsed), 1- 15 oz can
Full Circle Organic Diced Tomatoes, 1- 15 oz cans
Pacific Natural Foods Organic Low Sodium Chicken Broth or Vegetable Broth, 32 oz container
4 cups water
Carrots, raw, 1 cups, diced
Celery, raw, 1 cup, diced
Leeks, raw, 1 cup, chopped
Kale, 6 cups torn into small pieces (remove and discard center ribs)
Garlic, 2 cloves
Potato, Yukon Gold - 12 oz diced or cut into chunks depending on your preference
Red pepper flakes to taste
Olive oil, 1 Tbsp

Sautee leeks, celery, and carrots in olive oil, add garlic, red pepper flakes and sweat the mixture about 10 minutes, until veggies are soft. Add broth and tomatoes. Add potatoes and kale. Cook 15 minutes. Add beans and cook additional 15 minutes. Test potatoes to be sure they're cooked before turning off heat. Serve with freshly grated Parmesan if desired.

Yield: 8 2-cup servings

NOTE: Sodium content of canned beans was reduced 40% in nutrition calculations because the beans were thoroughly rinsed and drained.

Number of Servings: 8

Recipe submitted by SparkPeople user PATTK1220.