Looking for something hearty, healthy and vegetarian as the weather cools off?  Try this super simple, vegan dish with beans and kale!  I prefer cannellini beans (AKA white kidney beans) but Navy beans or Great Northern beans will do just fine.  If you're not a kale fan, give this a try.  The kale wilts nicely in the vegetarian broth and compliments the beans quite nicely.  Add fresh or frozen spinach to increase the volume and nutrient quality (beta-carotene, vitamin C, fiber and potassium to name a few) and chopped carrots for color.   A little rosemary really pulls the flavors together.Ingredients1 Tbsp. canola oil2 cans cannellini or other white beans (drained/rinsed)2 cups low sodium vegetable or chicken broth4 cups fresh kale- cleaned and chopped1 cup diced carrots1/2 onion chopped1 clove garlic, minced1 1/2 tsp. dried rosemaryDirections:1.  Sautee the onions and garlic in canola oil.2.  Add broth, kale, carrots and beans.  Simmer for 15-20 minutes until vegetables and beans are soft.3.  Add rosemary and simmer another 5 minutes.Makes 8 servings.  Nutrition facts per serving:  337 calories, .8 grams fat, 62 carbohydrate, 23 grams protein, 24 grams fiber, 0 mg cholesterol, 144 mg sodium