Kale, roasted cauliflower, and white bean soup with sourdough croutons.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups chopped Kale14 oz can of diced or crushed tomatoes1 can of white beans, rinsed and drained2 leeks, washed and diced6 garlic cloves, chopped (can use less if you'd like)5 cups, low sodium veggie broth1 head of cauliflowerItalian or French Sourdough bread (6-8 slices, the nutritional info is for 8 slices)Salt and pepper to taste2 tbsp Olive OilGarlic powdercrushed red pepper flakesparmesan cheese (optional, not included in nutritional info)
1.Preheat oven to 375 F. Heat Olive oil in a Stock pot over medium heat.
2. put chopped Cauliflower on a pan, sprinkle with a little salt and pepper and a little bit of Olive oil. Toss to coat. Roast in oven for 15- 20 minutes, turning at least once until lightly golden.
3.Add garlic and leeks to pot. Saute until soft.
4. Add the white beans to the pan and continue to stire for 5 minutes.
4. Add the tomatoes and broth to the pot. Add 1/4 to 1/2 tsp of crushed red pepper and 1/2 to 1 tsp of garlic powder. Bring to a boil and then reduce heat to simmer and cover. Simmer for at 20 minutes.
5. While soup is simmering, Cut bread into crouton pieces, toss with italian seasoning. Place on cookie sheet and bake until golden and crispy, turning at least one. I usually do mine for about 12 min, turning over at about the 6 min mark.
6. After the 20 minutes simmering, add the Kale and simmer for another 10 minutes.
7. Spoon soup into bowls, top with roasted cauliflower, croutons, and if using grated parmesan cheese.
Serving Size: makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEDUSA1977.
2. put chopped Cauliflower on a pan, sprinkle with a little salt and pepper and a little bit of Olive oil. Toss to coat. Roast in oven for 15- 20 minutes, turning at least once until lightly golden.
3.Add garlic and leeks to pot. Saute until soft.
4. Add the white beans to the pan and continue to stire for 5 minutes.
4. Add the tomatoes and broth to the pot. Add 1/4 to 1/2 tsp of crushed red pepper and 1/2 to 1 tsp of garlic powder. Bring to a boil and then reduce heat to simmer and cover. Simmer for at 20 minutes.
5. While soup is simmering, Cut bread into crouton pieces, toss with italian seasoning. Place on cookie sheet and bake until golden and crispy, turning at least one. I usually do mine for about 12 min, turning over at about the 6 min mark.
6. After the 20 minutes simmering, add the Kale and simmer for another 10 minutes.
7. Spoon soup into bowls, top with roasted cauliflower, croutons, and if using grated parmesan cheese.
Serving Size: makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEDUSA1977.
Nutritional Info Amount Per Serving
- Calories: 442.5
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,453.0 mg
- Total Carbs: 78.2 g
- Dietary Fiber: 11.7 g
- Protein: 17.1 g
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