Crock Bean Soup with Kale

Crock Bean Soup with Kale - from www.savingdinner.com
Serves 6
3 tablespoons olive oil
3 medium onions, chopped
1 medium carrot, chopped
3 cloves garlic, pressed
1 bunch kale, trimmed and sliced
1 pound cannellini beans, soaked overnight (you can also use white beans)
4 cups low sodium chicken broth
1/4 cup tomato sauce
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste

In a skillet, heat olive oil over medium-high heat. Add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook till wilted, about 3 minutes. In a crock pot, place soaked, drained beans; add crushed red pepper flakes and the contents of the skillet; cover with broth.Cook on high for 8 hours, or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.

Per Serving: 349 Calories; 8g Fat; 19g Protein; 54g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 85mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

SERVING SUGGESTIONS: Some whole grain rolls and a big salad.