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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 232.5
  • Total Fat: 3.1 g
  • Cholesterol: 22.5 mg
  • Sodium: 417.2 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 9.4 g
  • Protein: 18.8 g

View full nutritional breakdown of Kale and Cannellini Bean Soup calories by ingredient
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Kale and Cannellini Bean Soup



Introduction

This is my version of an Italian classic. Enjoy! This is my version of an Italian classic. Enjoy!
Number of Servings: 10

Ingredients

    4 cloves garlic, pressed
    2 leeks, chopped (white part only)
    2 T extra virgin olive oil
    red pepper flakes, 1-3 t according to taste
    3-32 oz boxes Pacific Natural Foods Organic Free Range Low Sodium Chicken Broth
    2-15 oz cans cannellini beans, rinsed and drained
    1 pkg Bilinski's All Natural Spinach & Garlic Chicken Sausage (5 links), sliced into 1" slices
    8 cups kale, rinsed and chopped.

Directions

Place the kale in a sink of cold water and rinse well. (It can be gritty.) Remove from water. Tear off the spines and cut or tear into medium size pieces.
Heat olive oil in large soup pan. Add garlic and sautee until soft but not brown.
Add leeks and .5 cup broth. Cook until almost soft.
Reduce heat. Add red pepper flakes, and cook mixture until soft. Add more broth if needed to keep from burning. (A little red pepper goes a long way in this low fat recipe!)
Add remaining broth to pot. Turn heat to high and bring to a simmer.
Add all of the kale. Stir well, and cover the pot. (Fear not! It will cook down.) Reduce heat so it stays at a slow simmer. Cook the kale 10-15 minutes until completely wilted and soft. Remove lid.
Add chicken sausage. Cook 10 minutes.
Add cannellini beans. Cook 10 minutes.
Serve in soup plates with freshly grated Parmigiano Reggiano on top.

(NUTRITION NOTE: Despite the use of low sodium broth and beans, the sodium remains somewhat high because of the sausages. If you leave them out, the sodium content drops dramatically. You can substitute vegetable broth for the chicken broth and omit the sausages for a hearty vegetarian meal.)



Number of Servings: 10

Recipe submitted by SparkPeople user PATTK1220.






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