White Bean & Kale Stew

I decided to make this white bean stew as I needed to make a big batch of something, that would be good for leftovers.  This turned out perfect & I actually doubled the below recipe.  I also added in some jalapeno to give it a kick & some Romano cheese at the end.  Sorry for the horrible photo - it was a last minute thought to take a pic of it! 

Ingredients

• 4 slices bacon, cut crosswise into 1/2-inch pieces
• 1 small onion, chopped
• 2 cans (15.5 ounces each) cannellini beans, drained and rinsed
• 1 teaspoon chopped fresh rosemary
• 1 cup low-sodium chicken broth
• 1 bunch kale, rinsed, trimmed and cut into 1-inch pieces (about 7 cups)
• 1/8 teaspoon each salt and black pepper

Directions
1. Cook bacon in a Dutch oven over medium heat for 6 minutes or until crisp; remove with a slotted spoon and set aside.
2. Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.
3. Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.

Verdict
It was good & will definitely make it again.  Probably will make it more as a side next time.  It's filling, but you can only eat so many beans in one sitting!