White Bean Soup

White Bean Soup

Serves 4

A small handful of chopped herbs (rosemary, thyme and parsley are especially good) stirred into the finished soup will brighten its flavor. Cut the potatoes, carrots and celery into large chunks if you prefer a heartier texture and appearance.
Nutrition

Per serving (about 27oz/761g-wt.): 430 calories (35 from fat), 4g total fat, 1g saturated fat, 5mg cholesterol, 740mg sodium, 82g total carbohydrate (15g dietary fiber, 5g sugar), 21g protein
Ingredients

2 cups chicken or vegetable broth
1 large yellow onion, chopped
1 ham hock or 3 slices smoked bacon (optional)
3 medium potatoes, peeled and cut into large chunks
2 medium carrots, chopped
1 large stalk celery, chopped
2 (15-ounce) cans Great Northern beans, drained
2 1/2 cups chopped kale or baby spinach
Salt and pepper to taste
Directions

In a large pot, combine broth, 3 cups water, onions and ham hock or bacon. Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes. Add potatoes, carrots and celery. Cover and cook for another 10 to 15 minutes. Stir in beans and simmer another 5 to 10 minutes, or until vegetables are tender. Remove ham hock, cut off the meat and return to pot; discard the bone. If using bacon, remove and discard. Add greens, salt and pepper cook just until greens are wilted. Ladle soup into bowls and serve.