Love for Food

I haven't been too good about my New Year's resolution of eating more veggies. This past week I felt bad about it and decided to make a soup. For me a soup is one of the easiest way to eat more veggies. Especially in the winter since it warms me up after a long day. It also works well with my other resolution of losing those pesky five pounds. When I come home from the gym starving, I need something to eat right away. A soup does the tick and stops me from binging on other goodies. I like this recipe because it has potatoes and beans and feeds more like a meal. Add some whole grain bread and you have a light but satisfying meal. Leftovers are great for lunch the next day.

Ingredients: Serves Six
2 tablespoons olive oil
1 onion, chopped 2 carrots, peeled, chopped 2 celery stalks, chopped 3 strips bacon chopped up 2 garlic cloves, minced 1 bunch kale, leaves coarsely chopped 1 russet potato, peeled, cubed 1 (14 1/2-ounce) can diced tomatoes 1 fresh rosemary sprig 1 (15-ounce) can cannellini beans, drained, rinsed 1 (32-ounce) carton low-sodium beef broth 1 ounce piece Parmesan cheese rind 2 tablespoons chopped fresh Italian parsley leaves Salt and pepper Method:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, bacon, and garlic. Saute until the onion is translucent, about 10 minutes. Add the kale and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
• Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes.
• Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.
• Ladle the soup into bowls and serve.

Weight Watcher Points +: 7 points per serving (about 2 cups)