Dinner on Deadline

Kale salads and kale chips, the darling vegetable dishes last year, are still having an influence. Their ubiquity on dinner tables and at picnics has led to such supermarket products as baby kale leaves.

Despite the modernization of the once overlooked green, sometimes they are more welcome in a simple, rustic preparation. The kale and bean soup is such a dish. Just a few ingredients and little actual work and you've got a hearty soup.

Makes 4 servings

2 tablespoons olive oil

2 cloves garlic, minced

2 cups cooked white beans, or 2 cans (14 ounces each), drained, rinsed

1 quart chicken broth, homemade or low-sodium if canned

3 to 4 cups roughly chopped kale

1/2 teaspoon salt, or to taste

1 cup leftover turkey or chicken, or cooked sausage, optional

1 small fresh chili pepper, such a fresno or habanero, thinly sliced crosswise, optional

1. Heat the olive oil in a Dutch oven or large saucepan; add the garlic. Cook until aromatic, 1 minute. Stir in the beans to coat with the oil.

2. Add the broth and baby kale; season to taste. Cover the pot; cook at a simmer until kale is wilted to your liking.

3. Stir in the turkey, chicken or sausage, if using. (If you choose sausage, cut it in thin slices crosswise.) Add the chili pepper slices. Cook just until heated through.

Per serving: 230 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 29 g carbohydrates, 13 g protein, 387 mg sodium, 8 g fiber