Kielbasa and Bean Soup

3/4 lb. turkey kielbasa
4 cups of kale
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped (I didn’t have it so I doubled up on carrots)
2 garlic cloves, minced
3 cups reduced sodium chicken broth
1 15 ½ ounce can red kidney beans, rinsed and drained
1 15 ½ ounce can great northern beans, rinsed and drained
1 14 ½ ounce can diced tomatoes
½ cup water or dry red wine ( I used water)
1 tsp. dried basil
½ tsp. oregano

Combine all ingredients in 5 or 6 quart slow cooker. Cover and cook until vegetables are tender, 4-5 hours on high or 8-10 hours on low.

Serving size: 1 cup
PPV 4
recipe from WW.com