1 medium onion, diced

1 Tbsp. olive oil

4 cloves garlic, minced

4 cups vegetable or chick-nish broth

1 bunch kale, ribs removed and chopped

2 large carrots, sliced

1 (15 oz.) can Italian style diced tomatoes

1 (15 oz.) can cannellini beans, drained and rinsed

Salt to taste

In large, heavy-bottomed pot, cook onions in olive oil over medium heat for 3 minutes.  Add garlic and cook 2 minutes longer.  When translucent, add vegetable broth, kale, carrots, beans and tomatoes. Cover and cook until carrots and kale are tender, about 15-20 minutes.  Add salt to taste.

Serves 4-6

Per 1 cup serving:  419 cal., 4.7 g. fat, 68.7 g. carbs, 24.1 g. dietary fiber, 9.1 g. sugar, 26.9 g. protein