White Bean and Kale Soup

from Endurance magazine 2011

Ingredients:
1 sweet onion diced
1 red bell pepper diced
2 medium-sized carrots, diced
3 cloves garlic, minced
2 T olive oil
1/4 C dry white wine
1 16 oz can Great Northern Beans, strained and rinsed
1 16 oz can of white butter beans, strained and rinsed
4 16 oz cans stewed tomatoes
2 C vegetable stock
1 bunch of kale, washed, pulled from stems and roughly chopped
2 tsp cumin
1 tsp chili powder
1 tsp paprika
1 dash Tobasco
salt and pepper
1 bunch green onions

1. In a heavy-bottomed sauce pot, saute the onion, pepper, and carrots in the olive oil at medium-high heat for about 2-3 minutes until tender. Add the garlic and continue sauteing for 1-2 more minutes. Add the white wine to deglaze the pan and let reduce half way for about 30 seconds.
2. Add the beans, tomatoes, and vegetable stock to the pot. Bring to a boil while adding the kale a handful at a time until it wilts down.
3. Reduce heat to medium-low, stir, then cover, and simmer for 10 minutes. Add the next 4 ingredients, stir, cover again, and continue to cook for another 15-20 minutes.
4. Remove from heat, season with salt and pepper to your liking and add the green onions.