Tuscan White Bean Soup

1 Tbl olive oil
1 onion chopped
4 cloves garlic, minced
1 carrot, chopped
1 rib celery, chopped
4 fresh sage leaves
6 C low-fat, low-sodium veg or chicken broth
2 cans cannellini or white kidney beans, rinsed & drained
4 C shredded kale
pinch salt
pinch pepper
1. Heat oil in soup pot over med heat. Add the onion, garlic, carrot, celery & sage. Cook until softened, about 5 min.
2. Add the broth, beans, kale, salt, pepper and cook, stirring occas, unitl kale is tender-about 20 min.