Tuscan Sausage Bean Soup

I know a lot of people are weary when it comes to Kale, and honestly I was terrified of it before trying it in this WW "Tuscan Sausage Bean Soup" recipe, 4 points (6 servings). Since the first time I made it, I've added Kale to my 13 Bean Soup and other soups. Like its green cousins, the stalk needs to be removed so it isn't as bitter.

12 oz Turkey Kielbasa, cut into bite size pieces

2 cloves garlic

1 onion, chopped

1 medium carrot, peeled & chopped

1 celery stalk, chopped

1/2 medium bunch kale, chopped (depending on the size of the leaves I use about 4 leaves or about 4 cups)

3 cups fat-free chicken broth

1 can red kidney beans, drained & rinsed

1 can Great Northern beans, drained & rinsed

1 can Italian flavored diced tomatoes

1/2 cup dry red wine or water

1 tsp dried basil

Place everything in slow-cooker. Stir to combine. Cover and cook on low until the vegetables are tender, 8-10 hours. I cook for about 4 hours or so on high since I rarely start dinner early enough to cook on low for 8-10 hours. Depending on how you like your soup, you may want to add a little extra broth before serving. I like to add a dash of lemon juice before serving and sprinkle a little parmesan cheese on it before serving. As long as you only use a pinch of parmesan cheese you won't be adding additional points to your dinner. I will serve this with a bag of salad.