Kale and White Bean Soup

Source: Better Homes and Gardens

1 carrot chopped
1 celery stalk sliced
1 onion, chopped
1 T olive oil
4 c chicken broth
4 c kale, chopped
1 can cannellini beans, rinsed and drained
1can diced tomatoes
1 c croutons

In large saucepan cook carrot, celery and onion in hot oil for about three minutes.  Add rest of the ingredients (tomatoes undrained!0, and bring to boiling.  Cover, reduce to heat and simmer for 10 minutes.  To serve, top with croutons.

First things first -- soup in May?  Well, it's probably the last time I will make hot soup for a few months, so there.  And we all know about kale -- superfood, right?  But so many people hate it.    I will admit, it can be a little tough, especially raw, but putting it in soup is a really good way to start enjoying kale.  It softens up nicely, loses any remnants of bitterness but keeps its body.  It's good, trust me.  And a very popular combination with cannellini beans.

Of course it couldn't be quicker or easier to make.  Little chopping, little dumping and a little seasoning.   This is a delicious and healthy soup.  Look, let's be real , this is a soup that's done in 10 minutes.  It's not going to have the depth of flavor of a slow simmered soup.  But it's delicious, it's satisfying and chock full of good for you things.  So go ahead, make this soup on a weeknight when you need a quick and healthy meal.