White Bean Soup with Kale

• 1 cup canned white beans, drained
• 1/2 cup diced onion
• 2 garlic clove, minced
• 1 1/2 teaspoons extra-virgin olive oil
• 3 cups water
• 1 cup carrots, cut into 1/4" pieces
• 6 tablespoons celery, cut into 1/4" pieces
• 1 cup chopped fresh kale
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons seasoned salt
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1 cup regular sodium canned diced tomatoes
• 2 tablespoons fresh chopped parsley

Drain and measure beans and set aside. Saute onion and garlic in olive oil until tender, about 3-4 minutes. Add water, carrots, celery, kale and seasonings, and cook until vegetables are tender, about 15 minutes. Stir in tomatoes, parsley, and beans, and simmer for 10 more minutes. Remove bay leaf before serving.