Tuscan Kale and Bean Soup

Prep time: 15 minutes 
Cook time: 20 minutes 

2 bunches kale 
2 tbsp. olive oil 
1 medium onion, thinly sliced 
1 medium carrot, thinly sliced 
1 celery stalk including leaves, sliced 
1 garlic clove, minced 
3 cups chicken broth or vegetable broth 
1 (14.5-oz.) can diced tomatoes, undrained 
1 (19-oz.) can cannellini beans, rinsed and drained 
1 tsp. dried marjoram or oregano 
Shredded Parmesan (optional) 

1. Cut stems from kale; slice stems and reserve. Coarsely chop kale leaves; set aside. 
2. In a large Dutch oven heat oil over medium heat. Add kale stems, onion, carrot, celery and garlic; cook and stir 3 minutes. Stir in broth, tomatoes, beans and marjoram; bring to a boiling. Reduce heat and simmer 10 minutes. 
3. Stir in kale leaves. Simmer 5 to 10 minutes or until kale wilts. Ladle soup into soup bowls, sprinkle with Parmesan (if desired), and serve. 

Serves 6 

145 calories, 6g fat, 0g saturated fat, 0mg cholesterol, 605mg sodium, 20g carbohydrate, 5g fiber, 5g protein