This hearty soup, which is chock-full of antioxidants and fiber from the kale and beans, pairs well with a crunchy slice of toasted ciabatta. Look for packages of prechopped kale in the produce section of your supermarket.
3 slices lower-sodium bacon, cut crosswise into 1/4-inch pieces
3 cups packed prechopped kale
2 1/4 cups water
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
1 (14.5-ounce) can roasted garlic chicken broth
1 cup frozen chopped onion
1/4 teaspoon black pepper
Hot sauce (optional)
How to Make It
Cook bacon in a large saucepan over medium-high heat 8 minutes or until crisp. Reserve 2 teaspoons drippings in pan; discard excess drippings.
Add kale and next 5 ingredients to bacon and drippings in pan. Stir in hot sauce, if desired. Cover and bring to a boil over high heat. Reduce heat, and simmer 25 minutes. Serve immediately.