Mediterranean Kale soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 oz Salad/Bagged: Power Greens/Spinach, Mizuna, Chard, Kale (Simple Truth Organic) 1 cup, chopped Peppers, sweet, red, fresh 1 cup, chopped Onions, raw 2 serving Garlic - minced (1 tsp) (by ELLERCADE) 1 cup Athenian feta cheese traditional 5.25 cup *Campbells Cream of Chicken Soup 1/2 C 18 oz Tyson Diced Chicken Breast 3 tbsp Extra Virgin Olive Oil 6 cup (8 fl oz) Water, tap 6 tsp Cavendar Greek Seasoning (by CHEMRULZ)
In pot, simmer onions, garlic and red peppers in olive oil (salt and pepper to taste). Add Kale, cream of chicken (4 small cans), seasoning, and water to cook for approximately 25 minutes. Bake diced chicken breast for 20 minutes and add to soup. Add feta cheese and crushed red peppers (optional).
Serve alone or with 1/4 cup of rice.
Serving Size: Makes between 12 - 16 serving
Number of Servings: 12
Recipe submitted by SparkPeople user ROMANS12DD.
Serve alone or with 1/4 cup of rice.
Serving Size: Makes between 12 - 16 serving
Number of Servings: 12
Recipe submitted by SparkPeople user ROMANS12DD.
Nutritional Info Amount Per Serving
- Calories: 225.5
- Total Fat: 14.0 g
- Cholesterol: 45.4 mg
- Sodium: 1,547.9 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.9 g
- Protein: 14.2 g
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