BACON, WHITE BEAN, AND KALE SOUP

4 slice smoked bacon
1 1/2 cups chopped onion
1 cup chopped carrot
3 garlic cloves, chopped
2 cans (15 oz each) navy beans
2 cups fat-free, reduced-sodium chicken broth
2 cups water
4 cup coarsely chopped kale


Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; set aside.

Add onion, carrot, and garlic to drippings in pan; saute 5 minutes.

Add beans, broth, and water; and bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.

Add kale; simmer 10 minutes, or until kale is tender.

Stir in crumbled bacon just before serving.