1/2 cup sliced celery
1/2 cup chopped onion
1 tbsp olive oil
4 cups reduced-sodium chicken broth
4 cups chopped kale
1 can (approx 16-oz) cannellini beans, rinsed and drained
1 can (14.5-oz) diced tomatoes with basil, garlic, and oregano
1 cup small whole-grain croutons
salt and pepper to taste
grated Parmesan cheese for garnish, optional
In a large saucepan, heat the oil to hot; add the carrot, celery and onion. Cook veggies over medium-high heat for 3 minutes, stirring occasionally.
Add the chicken broth, kale, beans, and undrained tomatoes to the veggies. Bring mixture to a boil then reduce the heat to simmer. Cover and simmer 10 minutes, stirring twice. Season with salt and pepper.
To serve, place in serving bowls and garnish with croutons and Parmesan, if desired.
Yield: 4 servings
Note: This is my diabetic version of a BH&G recipe.