Kale and Garbanzo Soup
- Number of Servings: 6
Ingredients
1 lb. Kale, chopped 1 Can Beans, Garbanzo1 Tomato Diced (or you can use a can of diced tomatoes)3 cloves Garlic, chopped3 Green Onions1 C. Fresh Mushrooms3 Carrots, sliced2 T. Italian Seasoning2 T. Savory seasoning (or you can use parsley)2 t. black pepper3 tbsp, Corn Starch3 large cubes of Knorr Vegetable Bouillon (or you can use 12 C. of chicken broth)12 C. water1/3 C. water (separate from the water above)2 T. olive oil
Heat the olive oil on medium. Add the garlic and onion and sautee. Add one cup of the water (or broth), one cube of bouillon, and the kale. Cover and let sit on medium-high for 3-5 mins. (until the kale is wilted). Remove the lid. Add the remaining ingredients, EXCEPT the corn starch and 1/3 C. water. Replace the lid, raise to a boil, and then reduce the heat to medium-low and simmer for 25 mins.
Bring the heat back up to medium-high and as it returns to a boil, place the corn starch and the remaining 1/3 C. water in a jar together and shake. Add this mixture to the soup to thicken it.
Serve.
I think this makes 6 big servings, but if you prefer smaller servings, it could serve 8.
Serving Size: 6 large bowls
Bring the heat back up to medium-high and as it returns to a boil, place the corn starch and the remaining 1/3 C. water in a jar together and shake. Add this mixture to the soup to thicken it.
Serve.
I think this makes 6 big servings, but if you prefer smaller servings, it could serve 8.
Serving Size: 6 large bowls
Nutritional Info Amount Per Serving
- Calories: 232.5
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,204.2 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 11.3 g
- Protein: 10.1 g