Tomato Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Sweat:1/2 cup diced onion1 Tbsp minced garlic1/4 tsp. red pepper flakes1 Tbsp. olive oilAdd:2- 28 oz. cans low sodium diced tomatoes in juice4 cups low sodium vegetable or beef broth8 cups chopped kale (1 bunch)1 15 oz. can cannelli beans (optional)1 Tbsp. Balsamic Vinegar1/2 tsp. kosher saltBlack pepper to taste
Sweat onion, garlic and pepper flakes in oil in large pot over medium low heat until softened, about 5 minutes.
Add tomatoes, broth, increase heat to high and bring soup to boil. Stir in Kale and vinegar and salt; simmer 15 minutes. Season soup with black pepper. Add a 15 oz. of cannelli beans for more protein and fiber.
Serving Size: Makes 9 cups (4 servings)
Number of Servings: 4
Recipe submitted by SparkPeople user SANDRAMAES1.
Add tomatoes, broth, increase heat to high and bring soup to boil. Stir in Kale and vinegar and salt; simmer 15 minutes. Season soup with black pepper. Add a 15 oz. of cannelli beans for more protein and fiber.
Serving Size: Makes 9 cups (4 servings)
Number of Servings: 4
Recipe submitted by SparkPeople user SANDRAMAES1.
Nutritional Info Amount Per Serving
- Calories: 226.3
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 807.3 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 12.7 g
- Protein: 12.9 g
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