2 strips reduced-sodium bacon, chopped
½ cup diced onion
1 red skinned potato, diced
1 teaspoon chopped garlic
2 (14-ounce) cans reduced-sodium vegetable broth
½ teaspoon dried oregano
2 bay leaves
1 (14½-ounce) can sliced, drained carrots
1 (13½ -ounce) can kale, drained or 4 cups fresh baby kale
1 (10-ounce) can reduced-sodium white kidney beans, rinsed and drained
1/3 cup finely chopped sun-dried tomato strips, packed in olive oil
1 tablespoon olive oil
¼ teaspoon black pepper
1. Cook bacon in large saucepan over medium heat until crisp. Drain off excess fat.
2. Add onion and potato to the saucepan. Cook 10 minutes or until onions are browned; stirring occasionally.
3. Add garlic, broth, oregano and bay leaves, and heat to a simmer.
4. Cover and simmer 5 minutes or until potato is tender. Add carrots, kale, beans and sun-dried tomatoes. Cook for 5 minutes. Remove bay leaves. Stir in oil and pepper. Makes 6 servings.