Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 (14 oz.) cans of white cannellini beans (or kidney)	Drained and rinsed.
¼ cup of diced celery	Washed, trimmed and diced
1/2 cup onion	Peeled, washed, and diced
2 tablespoons chopped fresh parsley	Or ¼ cup dried parsley
6 cups of low sodium chicken broth
3 cups fresh kale	(Or spinach or escarole). Washed, trimmed and chopped
1 cup diced no added salt stewed tomatoes
2 teaspoons dried basil
½ teaspoon dried oregano
¼  teaspoon Pepper
¼ teaspoon Salt
1 clove garlic	Washed, peeled and minced
2 tablespoons olive oil
¼ cup Grated Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in large stock pot.
2	Add garlic, onions, potatoes, and celery.	Fry out the garlic in olive oil taking care not to burn it.
3	Add the chicken broth, parsley, potatoes, seasonings and bring to boil.
4	Reduce heat to simmer. Simmer for five minutes.
5	Then add the coarsely shredded kale.
6	Cook slowly for 20 minutes or so until greens are cooked through.
7	Add the can of beans and cook another 5 minutes.	Cook until internal temperature reaches 135°F.
8	Serve hot. with grated cheese on top.