Crock Bean Soup with Kale

Serves 6

3 tablespoons olive oil
3 onions -- chopped
1 carrot -- chopped
3 cloves garlic -- pressed
1 bunch kale -- trimmed and sliced
1 pound dried cannellini beans - soaked overnight (or use white beans)
1/4 cup tomato sauce
1/4 teaspoon red pepper flakes
1 quart chicken broth or vegetable broth
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 your soaked beans, add red pepper flakes, the contents of the skillet and cover with broth (if you need more liquid, add either more broth or water till contents are covered by 1/8").

Cook on high 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.