Kale and Cannelloni Soup

Servings: six

Ingredients

1 tablespoon olive oil
1 garlic clove, minced
1 small onion, chopped
1 bunch fresh kale, stemmed and shredded
2 cans cannelloni beans, drained
1 28-ounce can diced tomatoes
1 4-ounce can roasted, diced chilies
1 quart low sodium chicken stock
1 teaspoon fresh rosemary, chopped

Directions

Heat oil in a large pot over medium heat.  Add onion and garlic and sauté until tender.  Add kale, stirring frequently, until wilted.    Stir in the remaining ingredients, cover and simmer for 20-30 minutes, until kale is tender.

Garnish with croutons or shredded cheese.