Recipe for Italian Navy Bean Soup with Rosemary

Prep and Cook Time:  30 minutes

Ingrediants:
1 medium onion, diced
1 medium carrot, diced
2 stalks of celery, diced
5 cloves garlic, pressed
4 cups vegetable broth
4 cups kale, minced
1 15oz can diced tomatoes
2  TBS chopped fresh oregano (or 2 tsp dried oregano)
1tsp chopped fresh rosemary (or 1/3 tsp dried rosemary)
2 15 oz cans navy beans, drained
salt & pepper to taste

Directions:
1. Using 5 TBS of broth, healthy saute onion, carrot, celery in large soup pot over medium low
    heat for 5 minutes, stirring frequently.
2. Add garlic and continue to saute for another minute.
3. Add rest of vegetable broth, kale, and tomatoes.  If using dried rosemary and oregano, add them now as  well.  
    .
4.  Simmer for 30 minutes over medium heat.
5.  Add beans, salt, and pepper.  If using fresh herbs, add them now.  Cook for several minutes so beans
    can heat through.

Serves 4