White Bean Soup with Kale

Ingredients:

3 TBLS olive oil

3 onions

1 carrot, chopped

3 cloves garlic, pressed

1 bunch of kale, trimmed and sliced

1 lb of cannellini beans, soaked overnight

1/4 tsp red pepper flakes

42 ounces of good chicken stock (1 carton is about 4 C.  So I use a whole box plus a little over a cup from another carton.  Unused stock can stay good in the fridge for your next meal that uses it.)

1/4 C tomato sauce

Salt and pepper to taste

Directions:

In a skillet, heat oil and add onions, carrot and garlic.  Cook until onions are translucent.  Add kale and cook until wilted (maybe 3 minutes)

In a crock pot place the soaked beans, red pepper flakes, and everything from the skillet.  Pour in the stock and cook for 8 hours, until beans are tender.  Just before serving, add tomato sauce and salt and pepper to taste.