Kale salads and kale chips, the darling vegetable dishes last year, are still having an influence.

Their ubiquity on dinner tables and at picnics has led to such supermarket products as baby kale leaves. Once a specialty item of farmers markets, small, tender, young kale leaves can now be picked up, pre-washed, in plastic bins — ready to throw into a salad bowl or saucepan.

Despite the modernization of the once overlooked green, sometimes they are more welcome in a simple, rustic preparation. The kale and bean soup is such a dish. Just a few ingredients and little actual work and you've got a hearty soup.

Add some protein, if you like. Along with (or instead of) those listed, you could cook a few slices of bacon. Skip the hot pepper, or add more.

Then enjoy a bowl and contemplate the next vegetable trend.

Prep: 10 minutesCook: 10 minutesMakes: 4 servings2 tablespoons olive oil2 cloves garlic, minced2 cups cooked white beans, or 2 cans (14 ounces each), drained, rinsed1 quart chicken broth, homemade or low-sodium if canned3 to 4 cups roughly chopped kale1/2 teaspoon salt, or to taste1 cup leftover turkey or chicken, or cooked sausage, optional1 small fresh chili pepper, such a Fresno or habanero, thinly sliced crosswiseHeat the olive oil in a Dutch oven or large saucepan; add the garlic. Cook until the garlic is aromatic, 1 minute. Stir in the beans to coat with the oil.Add the broth and baby kale; season to taste. Cover the pot; cook at a simmer until the kale is wilted to your liking.Stir in the turkey, chicken or sausage, if using. (If you choose sausage, cut it in thin slices crosswise.) Add the chili pepper slices. Cook just until heated through.