Kale, loaded with nutrients, has frilly, dark green leaves and lends a cabbage-like flavor to this tomato, bean, and sausage soup.

• 6 ounces fresh kale
• 1 package (12 to 14 oz.) reduced-fat, fully-cooked, smoked turkey sausage or reduced-fat, fully-cooked, smoked sausage made with turkey, pork and beef
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 2 cans (15 oz. each) black beans or white beans, rinsed and drained
• 3 cups reduced-sodium chicken broth or reduced-sodium beef broth
• 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano

1. Rinse kale under cold running water. Cut away and discard tough center stems. Pat leaves dry with paper towels. Coarsely chop leaves into 1/2- to 1-inch pieces (should have about 4 cups). Set aside.

2. Lengthwise cut sausage in half. Cut each half into 1/2-inch-thick slices. Set aside.

3. In Dutch oven or large pot, heat oil over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 5 minutes or until tender.

4. Stir beans, broth, and undrained tomatoes into onion mixture. Bring to boiling. Stir in sausage pieces. Return to boiling. Stir in kale.

5. Gently boil, uncovered, for 3 to 5 minutes or until kale is tender. Ladle into serving bowls.