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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.8
  • Total Fat: 12.7 g
  • Cholesterol: 16.7 mg
  • Sodium: 334.2 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 20.0 g
  • Protein: 17.1 g

View full nutritional breakdown of Bean soup with kale calories by ingredient
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Bean soup with kale

Submitted by: INGMARIE

Introduction

I think any bean will work here but this is what i had at hand.for a faster dinner
use canned beans.also chicken broth can be swapped for vegetable broth.
I think any bean will work here but this is what i had at hand.for a faster dinner
use canned beans.also chicken broth can be swapped for vegetable broth.

Number of Servings: 6

Ingredients

    1 Tbsp olive oil
    1 cup chopped onion
    1 cup chopped carrot
    1/2 cup chopped celery
    3 garlic cloves, minced
    4 cups chicken broth (divided)
    2 cups chopped kale (more if you like)
    1 cup dry cannellini beans
    1 cup dry red beans
    6 cups water
    1/2 tsp salt divided
    1/2 tsp ground pepper
    1 bayleaf
    1/2 tsp Harissa spice mix (optional) or cajun
    1Tbsp fresh rosemary chopped.
    4 oz white wine

Tips

Softer veggies ? just cook a bit longer.


Directions

soak dry beans in 6 cups of water overnight.
rinse beans add to a large pot ,add 6 cups of water ,bayleaf ,harissa (optional) .25 tsp of salt ,cook for 50 -70 minutes ,preserve 1/2 cup of the liquid. drain beans,set aside 1/2 cup of beans.
While beans are cooking,chop carlic,onion,carrot and celery.Heat a saute' pan with 1 tbsp oil add the vegetables .25 tsp salt and pepper saute' until semi soft add the wine , kale and 1 cup chicken broth simmer for 10 min.Add the cooked beans back into the large pot add the saute'd veggies and the broth also add the remaining 3 cups of chicken broth.
in a blender add the preserved beans ant the cooking water,blend well ,then add it to the pot as well,simmer for about 5 minutes add the chopped rosemary. serve.

Serving Size: makes 6 servings @1.25 cup






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