Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 4 large garlic cloves, roughly chopped
• 1 (32-ounce) box low-sodium vegetable broth
• 4 cups packed chopped kale
• 1 (14.5-ounce) can Fire-roasted or Italian diced tomatoes
• 1 (14.5-ounce) can no-salt-added cannellini beans, drained and rinsed

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and heat thoroughly. Serve hot.

Nutritional Info: 

Per Serving:284 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 460mg sodium, 33g carbohydrate (8g dietary fiber, 7g sugar), 9g protein