Navy Bean and Smoky Sausage Soup

• 2 Tbsp. olive oil
• 2 onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 carrots, peeled, chopped Target 2 lb For $3.00 thru 02/06
• 5 cups loosely packed chopped stemmed kale
• 4 cloves garlic, minced
• 1 lb. dried navy beans, soaked 8 hours
• 1-1/2 qt. (6 cups) water
• 1 bay leaf
• 1 tsp. chopped fresh rosemary
• 3 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 1 pkg. (13 oz.) OSCAR MAYER Selects Uncured Smoked Turkey Sausage, cut lengthwise in half, then sliced crosswise
• 1/3 cup KRAFT Grated Parmesan Cheese

1. Heat oil in large stock pot on medium-high heat.
2. Add onions; cook and stir 5 min.
3. or until crisp-tender.
4. Add carrots, kale and garlic; cook 10 min.
5. or until kale is wilted, stirring occasionally.
6. Add beans, water, bay leaf and rosemary; stir.
7. Bring to boil; simmer on medium-low heat 30 min.
8. or until beans are tender.
9. Add chicken broth and sausage; cook 15 min.
10. Remove and discard bay leaf.
11. Serve soup topped with cheese.

olive oil, onions, carrots, stemmed kale, garlic, dried navy beans, water, bay leaf, rosemary, chicken broth, turkey sausage, parmesan cheese

Taken from www.kraftrecipes.com/recipes/navy-bean-smoky-sausage-soup-64195.aspx (may not work)