Kale, Mushroom & Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
88 oz Broth (Swansons) Chicken 33% Less Sodium 8oz=240mL (by PRETTYHAPPY) 8 cup Kale - Organic Nature's Promise 7 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots) 1 medium (2-1/2" dia) Onions, raw 198 grams Portabella Mushrooms 1.75 cup Beans, Goya Small Red Beans (1/2 cup/125gm) (by LIMASTAR) 1.75 serving Bush's Best Cannellini Beans - White Kidney Beans 1 serving Pompeian Extra Virgin Olive Oil First Cold Press
Saute Onion for 2 minutes in 1 tablespoon olive oil...add chopped portebella mushrooms and chopped carrots...saute another 2 minutes...then add kale and 1/2 the chicken broth....simmer until Kale reduces down. Add in rinsed red and white beans and rest of chicken broth. Bring to boil. Then cook for 30 minutes and enjoy.
Serving Size: Makes 12 - 1cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user HEATHERT517.
Serving Size: Makes 12 - 1cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user HEATHERT517.
Nutritional Info Amount Per Serving
- Calories: 110.4
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 730.2 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 5.3 g
- Protein: 8.9 g
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