Italian Navy Bean Soup with Rosemary (WHFoods)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Prep and Cook Time: 30 minutesIngredients: 1 medium onion, diced 1 medium carrot, diced 2 stalks celery, diced 5 cloves garlic, pressed 4 cups chicken or vegetable broth 4 cups kale, minced 1 15 oz can diced tomatoes 2 TBS chopped fresh oregano (or 2 tsp dried oregano) 1 tsp chopped fresh rosemary (or 1/3 tsp dried rosemary) 2 15 oz cans navy beans, drained salt & pepper to taste
Directions:
Using 5 tablespoons of broth, Healthy Sauté onion, carrot, and celery in large soup pot over medium low heat for 5 minutes, stirring frequently.
Add garlic and continue to sauté for another minute.
Add rest of chicken or vegetable broth, kale, and tomatoes. If using dried rosemary and oregano, add them now as well.
Simmer for 30 minutes over medium heat.
Add beans, salt, and pepper. If using fresh herbs, add them now. Cook for several minutes so beans can heat through.
https://www.whfoods.com/genpage.php?tname=recipe&dbid=31
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEYONDER.
Using 5 tablespoons of broth, Healthy Sauté onion, carrot, and celery in large soup pot over medium low heat for 5 minutes, stirring frequently.
Add garlic and continue to sauté for another minute.
Add rest of chicken or vegetable broth, kale, and tomatoes. If using dried rosemary and oregano, add them now as well.
Simmer for 30 minutes over medium heat.
Add beans, salt, and pepper. If using fresh herbs, add them now. Cook for several minutes so beans can heat through.
https://www.whfoods.com/genpage.php?tname=recipe&dbid=31
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEYONDER.
Nutritional Info Amount Per Serving
- Calories: 253.8
- Total Fat: 1.4 g
- Cholesterol: 5.0 mg
- Sodium: 1,724.7 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 17.1 g
- Protein: 16.5 g
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