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
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
- 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.