Ingredients2 strips reduced-sodium bacon, chopped½ cup diced onion1 red skinned potato, diced1 teaspoon chopped garlic2 (14-ounce) cans reduced-sodium vegetable broth½ teaspoon dried oregano2 bay leaves1 (14½-ounce) can sliced, drained carrots1 (13½ -ounce) can kale, drained1 (10-ounce) can reduced-sodium white kidney beans, rinsed and drained1/3 cup finely chopped sun-dried tomato strips packed in olive oil1 tablespoon olive oil¼ teaspoon black pepper
- Cook bacon in large saucepan over medium heat until crisp. Drain off excess fat.
- Add onion and potato. Cook 10 minutes or until onions are browned; stirring occasionally. Add garlic, broth, oregano and bay leaves, and heat to a simmer.
- 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.