White Bean and Kale Soup with Goat Cheese Polenta

• From: The Picky Eater

Ingredients

• White Bean and Kale Soup1 Tbs extra virgin olive oil

• 8 large garlic cloves, minced

• 1 medium yellow onion, chopped

• 5 cups kale, chopped

• 4 cups low-fat, low-sodium vegetable broth

• 2 15 oz cans white beans, such as cannellini or navy, rinsed and drained

• 4 Roma tomatoes, chopped

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp crushed red pepper

• 4 Tbs fresh shredded Parmesan

• Goat Cheese Polenta Rounds8 Tbs fresh goat cheese

• 8 slices precooked polenta

The perfect inexpensive, warming, Sunday-night dinner (and an easy way to fill up on fresh produce).

Directions

• White Bean and Kale SoupChop all your veggies. In a large pot, heat olive oil over medium heat. Add garlic and onion; sauté until soft.
• Add kale and sauté, stirring, until wilted.
• Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper (crushed red pepper + black pepper). Simmer 5 minutes.
• In a blender or food processor, mix the remaining beans and broth until smooth. Or just mash the beans in the broth with a potato masher. Stir into soup to thicken. Simmer at least 15 minutes.
• Ladle into bowls; sprinkle with Parmesan cheese
• Goat Cheese Polenta RoundsSlice the premade polenta into ½-inch thick rounds
• Spray a cooking sheet with nonstick spray, arrange polenta rounds on the sheet, and top with a bit of goat cheese (about 1 to 2 tsp per round)
• Bake in a 350°F oven for 20 minutes, and then broil for a few minutes on high to make the polenta a little more crispy and to brown the cheese. Serve and enjoy!