Ingredients

6T olive oil

2 leeks (white & lt. green parts only) sliced

4 garlic chopped

1 bag TJ Tuscan kale (20oz) stems discarded & leaves sliced

4c. low sodium chicken broth

28 oz. can diced tomatoes

Kosher salt & pepper

1/2 c freshly grated Parmesan (C likes more for serving)

Preparation

  1. Heat 2T oil in Dutch oven over med. heat. Add leeks & garlic. Cook, stirring occasionally until soft. 8-10 minutes. Add kale &cook, stirring occasionally until wilted, 2-3 min.

  2. Add the broth, beans, tomatoes & their juices, 1t salt (prob used less), 1/2t pepper and bring to boil. Reduce heat and simmer, partially covered, stirring occ. until thickened 20-30 min. Stir in the Parmesan.