Ingredients
2 tablespoon extra-virgin olive oil
1 onion, diced
2 cloves garlic, chopped
2 stalks celery, diced
2 carrots, peeled and diced
1/2 pound red potatoes, scrubbed and diced
Coarse salt and freshly ground pepper
*1 bunch kale (1 lb), stems removed, leaves torn into small pieces
1 (15-ounce) can white beans, drained and rinsed
1 (15-ounce) can whole tomatoes, chopped (juice reserved)
1/2 cups freshly grated Parmesan
*8 ounces fresh spinach can substitute kale
Directions
Heat oil in a large pot over medium heat. Add onion, garlic, celery, and carrot and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
Add 7 cups of water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
Cook covered until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.
Serves 6
Per Serv. 254 cals; 7 g fat (2 g sat fat); 6 mg chol; 38 g carb; 272 mg sodium; 12 g protein; 8 g fiber
(Recipe Courtesy of Whole Living Magazine November 2012)