2 tbsp. olive oil or butter
1/3 c. diced celery
1/3 c. diced carrot
1/3 c. diced onion
1 tsp. minced garlic
1 can (16 oz.) white navy beans
1 (13 oz.) can clear chicken broth
1/2 c. greens, kale
1/8 tsp. pepper and salt
2 cans water
8 oz. smoked sausages or ham (diced - 1 1/2 c.)

Oil or butter in medium size saucepan over medium-low heat. Add celery, carrot, green, onion and garlic stir to mix well. Cover and cook 5 minutes or until vegetables are almost tender. Add remaining ingredients. Bring 2 cups water to boil over medium-high heat.

Reduce heat and cover and simmer 15 minutes for flavors to blend. Pour 1/2 cup beans soup into blender puree until smooth and return to pot. Put other 1/2 cup bean in pot simmer soup uncovered 5 minutes longer. Makes 4 servings.