My parents got me a year subscription to a magazine called Cuisine At Home for Christmas. It’s a great magazine filled with recipes related to the season and/or month the issue is out. I was looking through the February issue and I came across this recipe for Tomato-Kale Soup. The recipe was easy; simple ingredients and about 30 minutes total to cook. Kale is a great food to add to your diet since is full of fiber and calcium. The magazine suggested that this soup be made for lunch for a week but I decided to make it for dinner. They also suggested to add a 15 oz can of cannellini beans to add more fiber and protein to the soup. This is completely vegetarian however I only had chicken broth in the pantry and I used that instead of the vegetable broth that is called in the recipe. The flavor definitely got better with age and the last bowl I ate tasted so good that I can’t wait to make this again.