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Directions
In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender.
Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through. Yield- 8 servings (2-1/2 quarts).
Nutritional Facts 1-1/4 cups equals 152 calories, 2 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 29 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges- 2 vegetable, 1 starch, 1 lean meat.
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