White Bean and Kale Soup with Goat Cheese Polenta Recipe by The

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Ingredients

The Ingredients: White Bean and Kale Soup
1 Tbsp Extra Virgin Olive Oil
8 large garlic cloves, minced
1 medium yellow onion, chopped
4-6 cups chopped raw kale
4 cups low-fat, low-sodium vegetable broth
2 (15 ounce) 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
Fresh shredded Parmesan (1 Tbsp per serving of soup)
The Ingredients: Goat Cheese Polenta Rounds
Pre-cooked polenta
Fresh goat cheese
Note: The Pre-cooked polenta looks like this:
The Directions: White Bean and Kale Soup
Step 1: Slice the pre-made polenta into 1/2 inch thick rounds
Step 2: Spray a cooking sheet with non-stick spray, arrange polenta rounds on the sheet, and top with a bit of goat cheese (about 1-2 tsp per round)