Kale and White Bean soup
- Number of Servings: 6
Ingredients
2 Tablespoons, olive oil2 medium onions, chopped2 carrots, peeled and diced1 celery stalk, diced6 medium garlic cloves, minced1 can diced tomatoes1 can chickpeas or northern white beans, rinsed and drained7.5 cups vegetable broth1 - 1 1/2 teaspoon sea salt1/4 teaspoon black pepper1 teaspoon fresh lemon juice2 bay leaves1 teaspoon dried rosemaryabout 7.5 packed cups fresh kale (leafy parts torn from stalks), chopped
Heat the oil in large pot over medium heat. Add the onions and garlic and cook about 10 minutes or until they begin to brown. Add the carrots and celery and cook about 3 more minutes. Add the tomatoes with juice and 1 teaspoon salt. Bring to a simmer. Add the chickpeas and simmer 5 more minutes. Add the broth, bay leaves, lemon juice, rosemary, and pepper. Bring to a boil. Add kale and reduce to a simmer. Simmer about 20 minutes. Remove the bay leaves and add salt to taste.
Serving Size: Make 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user JWHEEL84.
Serving Size: Make 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user JWHEEL84.
Nutritional Info Amount Per Serving
- Calories: 244.2
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 495.4 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 9.3 g
- Protein: 10.5 g
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