Hearty White Bean & Kale Soup

2 tablespoons olive oil
1 large carrot, sliced thin
1cup chopped onion
2 teaspoons minced garlic
1 bunch kale,well rinsed, cut ito thin strips
½ teaspoon salt
½ teaspoon ground black pepper
3 cups low-sodium, fat-free chicken broth
8-ounce stewed tomatoes
Two 14-16 ounce cans white beans(cannellini beans)
Parmesan cheese(optional)

In large sauce pot, heat oil. Add carrot and onion. Cover and cook
2 minutes. Add garlic, kale, salt and pepper. Cover and cook about
2 minutes. Add broth, tomatoes and beans; bring to a boil. Let simmer 5 minutes.
Adjust seasonings. Spoon into bowls, sprinkle with cheese. Delcious served with packaged corn muffins.