Tomato, White Bean and Kale Soup

1 Tbsp. olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped
Salt to taste
2 garlic cloves, minced
1 (14-1/2 oz.) can diced tomatoes with juice
6 cups low-sodium chicken broth (or water)
1 Tbsp. tomato paste
1 tsp. dried oregano
1 medium Yukon gold potato (about 6 oz.) diced
1 Bay leaf
1 bunch lacinato kale, washed, stemmed and cut into slivers (4 cups)
1 (14-1/2 oz.) can white beans, drained and rinsed
Grated Parmesan cheese

Heat oil in large Dutch oven and add onion, carrot and celery and a pinch of salt. Cook, stirring often, until vegetables are tender, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and juice, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.

Add chicken broth or water, tomato paste, oregano, potato, bay leaf and salt to taste. Bring to a boil, cover and simmer 10 to 15 minutes, until potatoes are just tender.

Add kale and simmer another 10 minutes, until kale and potatoes are tender and soup is fragrant. Taste and adjust salt and add pepper. Stir in beans and heat through for 5 minutes. Serve, sprinkled with Parmesan cheese.

Serves 6
WW SmartPoints per serving: 4