Kale & Bean Soup

Packed with tasty veggies, this soup soothes both the body and the spirit. The kale is rich in nutrients, including omega-3s, and the beans add natural creaminess.

—Beth Sollars, Delray Beach, FL

Prep: 20 min. • Cook: 70 min. • Makes: 8 servings

• 2 medium onions, chopped
• 2 cups cubed peeled potatoes
• 1 Tbsp. olive oil
• 4 garlic cloves, minced
• 1 bunch kale, trimmed and coarsely chopped
• 3 ½ cups vegetable broth
• 1 can (28 oz.) diced tomatoes, undrained
• 1 ½ cups water
• 1 tsp. Italian seasoning
• 1 tsp. paprika
• ½ tsp. pepper
• 1 bay leaf
• 1 can (15 oz.) cannellini beans, rinsed and drained

1. 1. In a Dutch oven, saute onions and potatoes in oil until tender. Add the garlic; cook 1 minute longer.
2. 2. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.
3. 3. Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.

1 ¼ cups: 152 cal., 2g fat (0 sat. fat), 0 chol., 622mg sod., 29g carb. (7g sugars, 6g fiber), 5g pro. Diabetic exchanges: 2 vegetable, 1 starch, 1 lean meat.